Cremini and spinach vegetable lasagna

There’s no actual cream in this creamy lasagna. Pureed tofu adds wonderful creaminess to the sauce without imparting much flavor.

Total Time: 1:40
Prep: 0:30
Serves: 12
Difficulty: Easy

2 spray(s) cooking spray
14 oz firm tofu, drained
1/4 cup grated Parmesan cheese
1/4 cup low-fat milk
2 medium garlic cloves
2 Tbsp fresh lemon juice
1/2 tsp dried oregano
1 tsp table salt, divided
10 oz chopped frozen spinach, thawed
1 Tbsp olive oil
1 medium uncooked onion, chopped
8 oz Cremini mushrooms, sliced
4 cups marinara sauce
9 items uncooked lasagna noodles
2 1/2 cups shredded part-skim mozzarella cheese

Instructions

Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.

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.

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.

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.

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.

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.

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