Lightened Up Lasagna
Lightened Cheese Lasagna
This recipe uses silken tofu along with ricotta cheese to create a creamy filling that is lower in fat and calories.
- 8 ounce box lasagna noodles
- 52 ounce jars pasta sauce (2 26-ounce jars)
- 32 ounces fat-free ricotta cheese
- 12 ounce silken tofu (firm is best)
- 1 tablespoon Italian seasoning (or use oregano, basil, and thyme)
- 1 cup shredded mozzarella cheese
- Preheat oven to 350°F.
- Place ricotta, tofu, and Italian seasoning in a food processor and blend on high speed.
- Layer lasagna in this order in a 9"x12" pan: sauce, noodles, ricotta filling. End with sauce on top then sprinkle with mozzarella cheese.
- Cover the lasagna with foil and bake for one hour in the oven or until heated through and noodles are tender. There is no need to cook the noodles.
- Allow lasagna to stand for 5 minutes, then cut into 10 cubes and serve hot.
If you use low-sodium or no added salt pasta sauce or tomato sauce you will reduce the sodium by 60% or more.