Tofu and Bean Lasagna
Serves: 10
This substantial entree can be made with homemade marinara
sauce, or a good quality jarred sauce. Either way, it’s a great way to incorporate
healthful beans and tofu into a familiar dish. Extra oregano and basil may be added if
desired.
Calorie: 487, Proteins: 33 g, Total Fat: 20 g, Fiber: 6.50 g, Sugar 8 g.
Preparation
Preheat oven to 375°F (190°C).
Spray a 9x13-inch (22x32cm) oven-proof casserole dish with vegetable
oil spray.
Prepare sauce: Combine jarred marinara sauce with the canned tomato
sauce in a saucepan. Heat to boiling and then reduce heat to a simmer. Add kidney beans and
simmer for 15 minutes.
Cook noodles in large pot of boiling salted water until almost tender,
about 7 minutes. Drain. rinse under cold water, and set aside.
Prepare filling: In a medium-sized bowl, combine ricotta cheese, tofu,
pepper, and parsley and blend thoroughly. Slice mozzarella cheese into thin slices, or grate
using a coarse grater.
Assemble the lasagna: Layer 1/4 of the sauce, 4 noodles, 1/3 of the
ricotta cheese mixture, and 1/3 of the mozzarella slices in the pan. Then repeat the layers,
ending with sauce. Pour about 1 cup (240mL) of water around the edges of the dish and shake
the casserole to settle the ingredients. Top with the Parmesan cheese.
Cover tightly with aluminum foil, and bake for 45 minutes. Remove the
foil and bake for about 5 minutes more. Remove from the oven and let stand 10 minutes before
serving.