Tip: Assemble lasagna. Cover tightly; freeze. Thaw for 24 hours in the refrigerator, then bake according to directions.
Yield: 9 servings
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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
- 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
- Preheat oven to 375°.
- 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.
- 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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