SAUCE:
- 2 CU chopped onion (about 2)
- 3 garlic cloves, minced
- 3 cups chopped seeded peeled tomato
- 1/2 cup chopped fresh parsley
- 1 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 1 (6-ounce) cans Italian-style tomato paste
FILLING:
- 1 CU reduced-fat firm tofu, drained
- 1 CU fat-free ricotta cheese
- 1/4 teaspoon dried basil
Remaining ingredients:
6 cooked lasagna noodles
1 CU (4 ounces) shredded sharp provolone cheese
1/4 CU (1 ounce) grated fresh Romano or Parmesan cheese
Instructions
- To prepare sauce, heat a Dutch oven over medium-high heat until hot.
- Add the onion and garlic; cover and cook 5 minutes, stirring occasionally.
- Add the tomato and next 7 ingredients (tomato through tomato paste).
- Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
- Preheat oven to 350F. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
- Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce.
- Repeat layers twice, ending with noodles. Spread remaining sauce over noodles.
- Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350F for 45 minutes. Let stand 10 minutes before serving.
- Yield: 4 servings.
