Lasagna Rustica

Tip: Assemble lasagna. Cover tightly; freeze. Thaw for 24 hours in the refrigerator, then bake according to directions.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 25%
  • Fat: 9.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 22.2g
  • Carbohydrate: 38.9g
  • Fiber: 5.1g
  • Cholesterol: 26mg
  • Iron: 3.2mg
  • Sodium: 584mg
  • Calcium: 339mg

Ingredients

  • 2 1/2 cups Garlicky Bean Spread
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon crushed red pepper
  • 1 pound firm light tofu, drained and crumbled
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (27.5-ounce) jar light garden harvest pasta sauce
  • Cooking spray
  • 9 cooked lasagna noodles

Preparation

  1. Preheat oven to 375°.
  2. Combine Garlicky Bean Spread, 1 cup mozzarella cheese, Italian seasoning, red pepper, tofu, spinach, and ricotta cheese in a large bowl. Stir well; set aside.
  3. Spread 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of spinach mixture and about 1 cup pasta sauce. Repeat layers, ending with noodles, spinach mixture, and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover and bake at 375° for 50 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes. Let lasagna stand 10 minutes before cutting.
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