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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 1/2 cups chopped onion (about 3) |
2 garlic cloves, minced |
6 cups chopped seeded peeled tomato (about 3 1/2 pounds) |
1 cup chopped fresh parsley |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon black pepper |
2 (6-ounce) cans italian-style tomato paste |
1/2 teaspoon dried basil |
1 (15-ounce) carton fat-free ricotta cheese |
1 (12.3-ounce) package reduced-fat firm tofu, drained |
remaining ingredients |
cooking spray |
12 cooked lasagna noodles |
2 cups (8 ounces) shredded sharp provolone cheese |
1/2 cup (2 ounces) grated fresh romano or parmesan cheese |
Directions:
1. 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.
2. Preheat oven to 350°.
3. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
4. 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 350° for 45 minutes. Let stand 10 minutes before serving.
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