14 oz. package of silken soft tofu

3/4 cup low-fat or fat-free ricotta cheese

1/2 cup low-fat (1%) cottage cheese

1 cup shredded part-skim mozzarella cheese

1 tsp. dried basil

1 tsp. dried oregano

Salt and freshly ground black pepper, to taste

(1 Tbsp. Dulse Flakes as substitute for salt)

1/2 tsp. garlic powder

4 Tbsp.grated Parmesan cheese

1 Tbsp. Olive Oil

1/2 chopped yellow onion

3 garlic cloves, minced

1 package (8 oz.) sliced mushrooms (portabello, white, etc.)

3 cups fat free, low-sodium marinara sauce

12 no-boil lasagna noodles (whole wheat or other whole grain preferrable)

Cooking spray

 

Preheat oven to 375 degrees.  In a medium bowl, mash the tofu.  Add the ricotta cheese, cottage cheese, 3/4 cup mozzarella cheese, basil, oregano, salt or dulse flakes, pepper, garlic powder and 2 Tbsp. Parmesan cheese.  Mix until smooth.

 

Add 1 Tbsp. olive oil to medium skillet.  Add onions, minced garlic cloves and mushrooms.  Saute for 5 - 6 minutes.  Add onion-garlic-mushroom mixture to cheese mixture, stirring to combine well.

 

Spray a 9/13 inch baking dish.  Spread 3/4 cup of the marinara sauce over the bottom.  Top the sauce with 3 or 4 noodles side-by-side in a single layer (avoid overlapping noodles).  Spread 1/3 of the tofu filling on top of the noodles.  Add layer of kale, spinach or thin slices of squash or zucchini for additional nutrients.  Repeat these steps to form two more layers.  Pour the remaining 3/4 cup sauce on top and sprinkle on the mozzarella and Parmesan cheeses. 

 

Cover with aluminum foil and bake for about 30 minutes.  Uncover and continue baking for 20 minutes or until the cheese is browned and bubbly.  Remove lasagna from the oven and let stand about 20 minutes before slicing.

 

Makes 8 servings.