Lighter Lasagna

12 ingredients
12 steps

Ingredients

  • 9 -12 lasagna noodles, cooked (or use the kind you don't have to cook first, just add some extra water to the sauce)
  • 12 lb extra lean ground beef, browned and drained
  • 1 (27 ounce) jarprepared pasta sauce
  • 1 (14 ounce) can stewed tomatoes
  • 8 ounces fat-free ricotta cheese
  • 8 ounces low-fat firm tofu
  • 2 cups grated lowfat mozzarella cheese
  • 14 cup grated parmesan cheese
  • 2 minced garlic cloves
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 14 teaspoon black pepper

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs.
  3. 3
    Set aside.
  4. 4
    In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
  5. 5
    Lightly spray a 13 x 9 inch baking dish with nonstick coating.
  6. 6
    Place 3-4 noodles in the bottom.
  7. 7
    Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture.
  8. 8
    Sprinkle with one-third of the mozarella.
  9. 9
    Repeat, creating two more layers.
  10. 10
    Top with parmesan cheese.
  11. 11
    Bake at 350 degrees for 1 hour.
  12. 12
    Let stand 10 minutes before serving.

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