Spinach & Tomato Lasagna
1 Tbsp. or so dried basil & italian herbs (eyeball it)
1 (15-ounce) carton fat-free ricotta cheese
1 (12.3-ounce) package reduced-fat firm tofu, drained
2 Jars Spaghetti Sauce (we like Bertolli, Newman's own and Barilla)
12 Barilla no-boil lasagna noodles
2 cups (8 ounces) shredded sharp provolone cheese
1 cup (2 ounces) grated fresh Romano or Parmesan cheese
2 packages frozen chopped spinach
Preheat oven to 350 degrees.
To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1 cup provolone cheese, 1/3 cup Romano, all of the spinach and 1-1/2 cups sauce. Repeat layers (excluding the spinach which you already used up), ending with noodles. Spread remaining sauce over noodles (about 1 1/2 cups). Sprinkle with remaining provolone cheese (if you have any left) and remaining 1/3 cup Romano. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.
YIELD: 8 servings
Recipe adapted from CookingLight
This meal makes great leftovers (something DH and i like a lot). It feeds us for about 4 days