My Tofu Lasagna
So I finally made it the other day and it was DELICIOUS! You couldn't even taste the tofu in it. Even my husband, who hates tofu, ate it up! Here's the recipe that I put together myself. I took a basic recipe and expanded on it. I also chose to use whole eggs and some of the higher fat cheese instead of fat free for taste. Anyway, I ran it through the recipe builder on WW and through Diet Power to get the points and nutritional value. I used generic items in both of those programs just to get an "across-the-board" reading. So enjoy!
Kia's Tofu Three Cheese Lasagna
Serves 12, 6 points per serving
Ingredients:
1 pound (after draining the water) of extra soft tofu
1 cup skim milk ricotta cheese
2 cups 4% milkfat cottage cheese, drained for 15 minutes before using.
2 large eggs
2 tbsp. garlic powder
1 tbsp. italian seasoning
8 ounces part skim low moisture mozzarella cheese
1 32-ounce jar of spaghetti sauce (I used extra chunky garden style)
1 10.5 can of diced tomatoes, drained (do not use the ones with olive oil or your points go up)
12 lasagna noodles
Preparation:
Make sure to drain tofu and cottage cheese for about 15 minutes before use. In a large bowl mash drained tofu with a potato masher until thoroughly mashed. Add ricotta and cottage cheese and mix well. Add in eggs and mix well. Add in seasonings and 3/4 of the mozzarella.
Boil lasagna noodles until al dente. Rinse and drain well.While the noodles are draining mix spaghetti sauce and canned tomatoes in a bowl.
Spray the bottom of your lasagna pan with Pam. Spread 1 cup of sauce on the bottom of the pan. Lay four lasagna noodles on the bottom. Top with half the cheese mixture. Cover with 1 cup of spaghetti sauce. Layer on another four noodles. Add the rest of the cheese mixture and 1 cup of sauce. Cover with the last four noodles. Cover the noodles with the remaining sauce, making sure to cover all the noodles. Top with the remaining mozzarella cheese.
Tent lasagna with aluminum foil. Bake in a preheated 350 degree oven for 40 minutes. Remove the tent and bake until cheese starts to brown, about five minutes. Remove from the oven and let stand for about 15-20 minutes before cutting.
Nutritional Information Per Serving:
Calories: 289g; Fat: 10g; Cholesterol: 53mg; Sodium: 469mg; Potassium: 345mg; Carbs: 33g; Fiber: 1.5g; Sugars: 1.25g; Protein: 18g