| 32 oz fat-free ricotta cheese 12 oz box silken tofu 1 Tbsp Italian seasoning 8 oz box no-boil lasagna noodles 2 26-oz jars pasta sauce (low sodium if preferred) 1 cup shredded light mozzarella cheese |
|
1. Preheat oven to 350 ºF. Place ricotta, tofu and Italian
seasoning in
a
food processor and blend on high speed.
2. Layer lasagna in this order in a 9 x 12 inch pan:
- sauce - noodles - ricotta filling - End with sauce on
top then sprinkle with mozzarella cheese. Cover the
lasagna with foil and bake for one hour in the oven
or until heated through and noodles are tender. There is no
need to cook the
noodles.
3. Allow lasagna to stand for 5 minutes, then cut into
10 cubes and serve
hot.
To freeze leftovers: Chill lasagna overnight; cut into cubes and
wrap each one well in plastic wrap. Freeze up to six months at
zero degrees. To defrost, unwrap each cube, place in microwave
container with a little water in the bottom, cover and microwave
for
8-10 minutes or until heated through.
Serve this lasagna with a large green salad.
Nutrition Information (per serving):
Calories 249 Protein 14 grams
Fat 3 grams Carbohydrate 45 grams
Saturated fat 1 gram Cholesterol 12 mg
Sodium 178 mg Dietary Fiber 7 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving: 3 starches, 1 meat
*Recipe Source: Excerpted with permission from:
