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Add a photoServings: 6
Ingredients
- 8 ounce whole wheat lasagna noodles
- 32 ounce spaghetti sauce
- 1Â 1/2 c. water
- 1 lb soft or possibly medium tofu
- 10 ounce minced spinach thawed and liquid removed
- 1 tsp dry oregano
- 1/2 tsp dry basil
- 1/8 tsp garlic pwdr
Directions
- In a large bowl, combine sauce and water. Set aside. Drain tofu slightly, but don't squeeze out the water. Place in a blender container and blend till smooth. Spoon into a bowl and add in remaining filling ingredients, mixing well. To assemble lasagna, spread 1 c. of the sauce in the bottom of a 9x13-inch lasagna pan. Top with 1/3 of the noodles, then 1/2 c of the sauce. Next, spoon 1/2 of the tofu mix over the noodles and top with another 1/2 c. of sauce. Top with another 1/3 of the noodles. Press them down firmly onto the filling. Repeat layers, adding 1/2 c. of sauce, remaining tofu mix, 1/2 c. sauce, and remaining noodles. Again, press noodles down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered with sauce. Preheat oven to 350 degrees. Bake 40 min, covered. Uncover and continue to bake 20 more min. Cut into squares to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 61 | 19% |
| Total Fat 6.83g | 9% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 655mg | 27% |
| Potassium 892mg | 25% |
| Total Carbs 52.61g | 14% |
| Dietary Fiber 6.0g | 20% |
| Sugars 15.53g | 10% |
| Protein 12.25g | 20% |
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