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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I started making this as a way to increase soy protein in our diets, but it's Weight Watchers friendly, too, at 5 points per serving. Ingredients:
9 -12 lasagna noodles, cooked (or use the kind you don't have to cook first, just add some extra water to the sauce) |
1/2 lb extra lean ground beef, browned and drained |
1 (27 ounce) jar prepared pasta sauce |
1 (14 ounce) can stewed tomatoes |
8 ounces fat-free ricotta cheese |
8 ounces low-fat firm tofu |
2 cups grated lowfat mozzarella cheese |
1/4 cup grated parmesan cheese |
2 minced garlic cloves |
1 tablespoon dried basil |
2 teaspoons dried oregano |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs. Set aside.
3. In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
4. Lightly spray a 13 x 9 inch baking dish with nonstick coating. Place 3-4 noodles in the bottom. Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture. Sprinkle with one-third of the mozarella. Repeat, creating two more layers. Top with parmesan cheese.
5. Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.
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