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

Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

325 calories; calories from fat 25%; fat 9.2g; saturated fat 4.8g; mono fat 2.9g; poly fat 0.8g; protein 22.2g; carbohydrates 38.9g; fiber 5.1g; cholesterol 26mg; iron 3.2mg; sodium 584mg; calcium 339mg.
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