Makeover Meatless Lasagna

Name: Makeover Meatless Lasagna
Ingredients: 10 uncooked whole wheat lasagna noodles; 1-1/2 cups sliced fresh mushrooms; 1/4 cup chopped onion; 2 garlic cloves, minced; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (12 ounces) tomato paste; 1 package (14 ounces) firm tofu, drained and cubed; 2 large eggs, lightly beaten; 3 cups 2% cottage cheese; 1/2 cup grated Parmesan cheese; 1/2 cup packed fresh parsley leaves; 1/2 teaspoon pepper; 2 cups shredded part-skim mozzarella cheese, divided

13 ingredients

4 steps

Ingredients

10 uncooked whole wheat lasagna noodles
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
3 cups 2% cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup packed fresh parsley leaves
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Directions

1

Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through.
2

Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles.
3

Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce.
4

Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.