Hearty Vegetarian Lasagna | Reader's Digest

Hearty Vegetarian Lasagna

This vegetarian lasagna makes a satisfying meal.

from Eat Well, Stay Well

Quick look

  • prep 15 min    cook 45 min
  • serves 6

Tofu is a well-kept secret in this delicious pasta bake.

Ingredients

  • 6 lasagna noodles (5 1/2 ounces total)
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 pound mushrooms, thinly sliced
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound silken tofu
  • 1/2 cup low-fat (1%) cottage cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 4 tablespoons no-salt-added tomato paste
  • 1 egg
  • 2 egg whites

    How to make it  60 minutes


  • 1

    Preheat the oven to 350°F. In a large pot of boiling water, cook the noodles according to package directions until firm-tender. Drain.

  • 2

    Meanwhile, in a large nonstick skillet, heat the oil over moderate heat. Add the onion and garlic, and sauté for 5 minutes or until soft. Add the mushrooms and sauté for 4 minutes or until they begin to give up their juices. Add the spinach and cook, stirring, until no liquid remains. Transfer to a medium bowl and add the lemon zest, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss well.

  • 3

    In a food processor, combine the tofu, cottage cheese, ricotta, 6 tablespoons of the Parmesan, the tomato sauce, tomato paste, whole egg, egg whites, the remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper, and process to a smooth purée.

  • 4

    Spray a 7 x 11-inch glass baking dish with nonstick cooking spray. Line the bottom with 2 of the lasagna noodles. Spoon half of the spinach mixture and one-third of the tofu mixture over the noodles. Make another layer of noodles, the remaining spinach mixture, and another one-third of the tofu mixture. Top with the remaining lasagna noodles and the remaining tofu mixture. Sprinkle the remaining 2 tablespoons Parmesan on top. Bake for 30 minutes or until hot.

Nutritional Information(per serving)

  • Calories: 321
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 48mg
  • Sodium: 977mg
  • Protein: 24g
  • Fiber: 5g