Cremini and Spinach Vegetable Lasagna
7
Points®
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
1% low fat milk
¼ cup(s)
Garlic
2 clove(s), large
Dried oregano
½ tsp(s)
Table salt
1 tsp(s)
Chopped frozen spinach
10 oz
Olive oil
1 tbsp(s)
Onion
1 medium
Cremini mushrooms
8 oz
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
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