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Photo of Cremini & Spinach Vegetable Lasagna by WW

Cremini & Spinach Vegetable Lasagna

6
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 flavor. Pair this Italian classic with a tossed mixed greens salad and call it a meal. 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. Here, we’ve used cremini mushrooms, often called baby bellas, for their rich, deep umami flavor but you can use the milder-tasting white button variety instead. Lightly coat the foil with cooking spray to prevent the cheese from sticking to it during baking.

Ingredients

Cooking spray

2 spray(s)

Firm tofu

14 oz, drained

Grated Parmesan cheese

¼ cup(s)

1% low fat milk

¼ cup(s)

Garlic

2 clove(s)

Fresh lemon juice

2 Tbsp

Dried oregano

½ tsp

Table salt

1 tsp, divided

Chopped frozen spinach

10 oz, thawed

Olive oil

1 Tbsp

Onion

1 medium, chopped

Cremini mushroom

8 oz, sliced

Marinara sauce

4 cup(s)

Uncooked lasagna noodles

9 item(s)

Part skim mozzarella cheese

2½ cup(s), shredded

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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