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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Tip: Assemble lasagna. Cover tightly; freeze. Thaw for 24 hours in the refrigerator, then bake according to directions. Ingredients:
2 1/2 cups garlicky bean spread |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
2 teaspoons dried italian seasoning |
1 teaspoon crushed red pepper |
1 pound firm light tofu, drained and crumbled |
1 (10-ounce) package frozen chopped spinach, thawed and drained |
1 (15-ounce) carton part-skim ricotta cheese |
1 (27.5-ounce) jar light garden harvest pasta sauce |
cooking spray |
9 cooked lasagna noodles |
Directions:
1. Preheat oven to 375°.
2. Combine Garlicky Bean Spread, 1 cup mozzarella cheese, Italian seasoning, red pepper, tofu, spinach, and ricotta cheese in a large bowl. Stir well; set aside.
3. Spread 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of spinach mixture and about 1 cup pasta sauce. Repeat layers, ending with noodles, spinach mixture, and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover and bake at 375° for 50 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes. Let lasagna stand 10 minutes before cutting.
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