Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light October 1999

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Credit: Randy Mayor

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

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  • Preheat oven to 350°.

  • To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.

  • Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.

Nutrition Facts

391 calories; calories from fat 26%; fat 11.1g; saturated fat 6.3g; mono fat 2.9g; poly fat 1g; protein 27.7g; carbohydrates 49.5g; fiber 4.4g; cholesterol 33mg; iron 4.2mg; sodium 886mg; calcium 476mg.
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