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Ingredients
- 1T veg oil
- 9 oz lasagna noodles
- 1-11/4 cup part-skim ricotta
- 9 oz drained tofu
- 6 or 8 oz crumbled feta
- 6 cups frozen chopped spinach, thawed, not drained (3 - 10 oz pks)
- 1 cup thinly sliced scallions (including green parts)
- 2 T chopped fresh dill
- 1/2 t salt1/4 t each ground nutmeg and pepper
- 2 or 3 tomatoes, thinly sliced
Directions
- preheat oven to 350
- add oil to large pot of boiling water and cook noddles 10-12 minutes til almost tender, drain
- in processor, puree ricotta, tofu and feta
- in large bowl combine spinach, scallions and seasonings
- add cheese mixturre and mix well
- in 9/13" baking dish alternative layer noodles and spinach mixture
- top with tomato slices
- bake 30 minutes
- remove from oven and let stand 10 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 93 | 27% |
| Total Fat 10.61g | 13% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 702mg | 29% |
| Potassium 915mg | 26% |
| Total Carbs 44.07g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 5.89g | 4% |
| Protein 19.63g | 31% |
