Photo of Cremini and Spinach Vegetable Lasagna by WW

Cremini and Spinach Vegetable Lasagna

7
6
6
SmartPoints® value per serving
Total Time
1 hr 40 min
Prep
30 min
Cook
1 hr
Serves
12
Difficulty
Easy
There’s no actual cream in this creamy lasagna. Pureed tofu adds wonderful creaminess to the sauce without imparting much flavour.

Ingredients

Olive oil cooking spray

2 spray(s)

Grated Parmesan cheese

¼ oz

Fresh lemon juice

2 tbsp(s)

Firm tofu

14 oz, drained

Low-fat milk

¼ cup(s)

Garlic clove(s)

2 clove(s), medium

Dried oregano

½ tsp(s)

Table salt

1 tsp(s), divided

Chopped frozen spinach

10 oz, thawed

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, chopped

Cremini mushroom(s)

8 oz, sliced

Home made marinara sauce

4 cup(s)

Uncooked lasagna noodles

9 item(s)

Shredded part-skim mozzarella cheese

2½ cup(s)

Instructions

  1. Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place tofu, Parmesan, milk, garlic, lemon juice, oregano and 1/2 tsp salt in a blender jar; puree until combined but not completely smooth. Pour into a large mixing bowl; stir in spinach.
  3. Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms and remaining 1/2 tsp salt; cook, stirring once or twice, until mushrooms have released most of their liquid, 6-8 minutes.
  4. Spread 3/4 cup marinara sauce in bottom of prepared baking dish; top with a layer of 3 lasagna noodles (don’t overlap noodles since they will expand during baking). Top with half tofu mixture, half mushroom mixture and 3/4 cup marinara sauce; sprinkle with 3/4 cup mozzarella. Repeat to make another layer and then top with last 3 noodles; spoon on remaining marinara sauce and remaining mozzarella.
  5. Cover pan with aluminum foil; bake 30 minutes. Remove foil; bake until cheese is bubbling and lightly browned, 10-15 minutes. Remove from oven; let sit 5-10 minutes before serving.
  6. Serving size: 1/12th of lasagna

Notes

There’s no need to precook the lasagna noodles. As long as they are covered with enough sauce, they’ll soften up perfectly in the oven.