Lighter Lasagna

Dec 22

Written By Judy Doherty, MPS, PCII

Lightened Cheese Lasagna

Yield 8

Author Judy Doherty

Prep time

10 Min

Cook time

1 Hour

Total time

1 H & 10 M

This recipe uses silken tofu along with ricotta cheese to create a creamy filling that is lower in fat and calories.

Ingredients

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

Instructions

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.

Notes

If you use low-sodium or no added salt pasta sauce or tomato sauce you will reduce the sodium by 60% or more.

Nutrition Facts

Calories

267.2

Fat

4.79 g

Sat. Fat

2.09 g

Carbs

33.15 g

Fiber

1.49 g

Net carbs

31.67 g

Sugar

5.75 g

Protein

18.18 g

Sodium

294.83 mg

Cholesterol

29.2 mg

lasagna

Main Course

Italian

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.