Serve this lasagna with a large green salad. This recipe has 212 fewer calories and 18 fewer grams of fat per saving than regular beef lasagna.
32 oz fat-free ricotta cheese
12 oz silken tofu
1 Tbsp Italian seasoning
8 oz lasagna noodles
52 oz pasta sauce
1 cup shredded light 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″ by 12″ pan: sauce, noodles, ricotta filling (repeat). 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 precook the noodles. Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.
To freeze leftovers: Chill lasagna overnight; cut into cubes and wrap each one well in plastic wrap. Freeze up to 6 months. To defrost, unwrap each cube, place in microwaveable container with a little water in the bottom, cover and microwave for 10 minutes.