Lightened Up Lasagna

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Light 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.
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Italian
Keyword: lasagna
Servings: 8 people
Calories: 307kcal
Author: Judy Doherty


  • 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.


Calories: 307kcal | Carbohydrates: 42g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 1084mg | Potassium: 706mg | Fiber: 4g | Sugar: 12g | Vitamin A: 903IU | Vitamin C: 13mg | Calcium: 307mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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