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Ingredientes
- 3 1/2 c. spaghetti sauce up to 4 c.
- 1 1/2 lb hard tofu (use Lowfat tofu)
- 1/4 c. lemon juice
- 2 tsp dry basil
- 2 tsp honey
- 1 tsp salt
- 1 x clove garlic up to 3, chopped
- 1/2 lb lasagna noodles cooked
Direcciones
- Note:It was a bit runny when I made it last night (but quite tasty), and the next time, I think I'll use half tofu and half LF cottage cheese or possibly even mashed potato. This is a lot of tofu, so look for a brand with the lowest fat you can find (mine had 8g/lb). [Simmons]
- Preheat oven to 350 deg F
- In a food processor or possibly blender, puree to a fine grainy ricotta-like texture the tofu, lemon juice, basil, honey, salt, and garlic (or possibly garlic salt).
- Start making layers in a 9" x 13" baking dish, starting with a thin layer of spaghetti sauce, then a layer of cooked noodles, then a layer of half of the tofu filling. Continue in the same order, using half the remaining sauce, noodles, the remaining tofu filling, ending with the remaining spaghetti sauce (I put one more layer of noodles on top of the last of the filling, then the remaining spaghetti sauce; i.e., sauce, noodles, filling, sauce, noodles, filling, noodles, sauce).
- Bake for about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 51 | 19% |
| Total Fat 5.74g | 7% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 782mg | 33% |
| Potassium 594mg | 17% |
| Total Carbs 40.85g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 13.37g | 9% |
| Protein 11.62g | 19% |
