MAKEOVER MEATLESS LASAGNA

Makeover Meatless Lasagna image

If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. -Mary Lou Moeller, Wooster, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

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Ingredients

10 uncooked whole wheat lasagna noodles
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
3 cups 2% cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup packed fresh parsley leaves
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through., Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles., Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce., Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges