Average Rating: 3TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
YIELD: 12 servings.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 Daisy 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
Instructions
- 1. 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.
- 2. Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles.
- 3. 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.
- 4. 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
1 piece: 258 calories, 9g fat (4g saturated fat), 48mg cholesterol, 498mg sodium, 26g carbohydrate (9g sugars, 3g fiber), 19g protein.
Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.