This lasagna is filled with healthy vegetables, tofu, low-fat cheese, and lots of pasta sauce, and it tastes just as good as a high-fat, meaty lasagna.

servings per recipe: 10

fat per serving: 5g

calories per serving: 350

Ingredients

• 32 ounces nonfat ricotta cheese
• 12 ounces silken tofu
• 1 tablespoon Italian seasoning
• 16 ounces lasagna noodles
• 1 cup mushrooms, sliced
• 1 teaspoon olive oil
• 2 26-ounce jars low-sodium pasta sauce
• 3 tablespoons grated Parmesan cheese
• 1/2 cup mozzarella cheese, light, shredded

Preparation

• preheat oven to 350 degrees F. Place ricotta, tofu, and Italian seasoning in a food processor and blend on high speed
• heat oil in saucepan and sauté onions and mushrooms. Add the sauce and bring to a boil
• layer lasagna in this order in a 9x12-inch pan: sauce, noodles, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella and Parmesan cheese
• cover the lasagna with foil and bake for 1 hour or until heated through and noodles are tender. There is no need to precook the noodles
• allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot