Lightened Up Lasagna

Lightened Cheese Lasagna

This recipe uses silken tofu along with ricotta cheese to create a creamy filling that is lower in fat and calories.

• 8 ounce box lasagna noodles
• 52 ounce jars pasta sauce (2 26-ounce jars)
• 32 ounces fat-free ricotta cheese
• 12 ounce silken tofu (firm is best)
• 1 tablespoon Italian seasoning (or use oregano, basil, and thyme)
• 1 cup shredded mozzarella cheese

1. Preheat oven to 350°F.
2. Place ricotta, tofu, and Italian seasoning in a food processor and blend on high speed.
3. Layer lasagna in this order in a 9"x12" pan: sauce, noodles, ricotta filling. End with sauce on top then sprinkle with mozzarella cheese.
4. 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.
5. Allow lasagna to stand for 5 minutes, then cut into 10 cubes and serve hot.

If you use low-sodium or no added salt pasta sauce or tomato sauce you will reduce the sodium by 60% or more.

Main Course

Italian

lasagna