Spinach Lasagna With Tofu "cheese"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 9 | Cooked lasagna noodles | |
| 2 | Jars fat-free marinara sauce | |
| 16 | oz | Frozen broccoli |
| 1/2 | t | Onion powder |
| 1/2 | t | Minced garlic |
| 1/2 | c | All purpose flour |
| 3 | c | Skim milk |
| 1 | 10 oz. of frozen spinach | |
| thawed and drained | ||
| 1 | Great northern beans | |
| 1 | Light extra firm tofu or an | |
| extra can of beans | ||
| 6 | Halves dried tomatoes | |
| rehydrated | ||
| 1 | Spagetti sauce mix | |
| 1/2 | t | Red pepper |
| 1/2 | t | Minced garlic |
INSTRUCTIONS
"Cheese" mixture: Put tofu in food processor and process until smooth. Remove and drain on paper towels for 5 min. Drain the beans and put all ingredients for cheese mixture in processor. Process untill smooth and combined. Broccoli mixture: Put all ingredients for mixture in a skillet and heat through. Spinach mixture: Put milk in a saucepan. Add flour slowly while whisking. Heat over medium heat until boiling while stirring constantly. Continue to heat until thickened. Remove from heat and stir in spinach. Putting it all together: Lightly spray a 13x9 inch pan with cooking spray. Put .5 c of the spinach mixture in the bottom. Cover with 3 noodles. Layer half of the cheese mix, half of the borccoli mix and some marinara sauce. Top this with a little of the spinach mixture and three more noodles. Repeat the layers. Cover the last three noodles generously with spinach mixture. Cover the pan with aluminum foil and bake at 375 for about 35 minutes. Posted to fatfree digest by Tracy_C_Watson@mta.wfu.edu on May 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1952
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 14.7mg
Sodium: 1106.3mg
Potassium: 4117.9mg
Carbohydrates: 382.1g
Fiber: 14.7g
Sugar: 48.5g
Protein: 92.1g