Vegetarian Lasagna
This lasagna is so tasty and filling that no one will miss the meat!Ingredients
- 900g fat-free ricotta cheese
- 350g silken tofu
- 1 Tbsp Italian seasoning
- 450g whole meal lasagna noodles
- 75g sliced mushrooms
- 1 teaspoon olive oil
- 2 500g jars low-sodium pasta sauce
- 3 tablespoons grated parmesan cheese
- 60g shredded light mozzarella cheese
Allergens: Milk, Wheat
Method
- Preheat oven to 350 °F.
- Place ricotta, tofu and Italian seasoning in a food processor and blend on high speed.
- Heat oil in a saucepan and fry the onions and mushrooms.
- Add the sauce and bring to a boil.
- 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 and parmesan 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.
