One of my favorite dishes to make is lasagna. It is easy and always tastes delicious. Over the years I have tweaked my recipe to include more nutrients such as fiber, vitamin K and vitamin A. The fiber helps you feel fuller and promotes bowel health while the vitamins help your body function properly. This lasagna recipe will be a hit at your next holiday party.
- 2 24 oz tomato sauce (homemade tastes the best!)
- 1/4 c red wine
- 16 oz Ricotta Cheese Part Skim Milk
- 12 oz Silken Tofu
- 1/4 cup Parmesan cheese, shredded
- 1 large egg
- 1 1/2 tsp Italian seasonings
- Whole Grain Lasagna (about 12 pieces depending on what brand you purchase)
- 3 cups baby spinach, washed
- 2 cups mushrooms, washed and sliced
- 1 cup mozzarella part skim milk, shredded
- Preheat oven to 375 F
- Heat sauce over medium heat in a medium saucepan. Add wine and stir. Let simmer for about 15-20 minutes.
- In the meantime mix together ricotta cheese, silken tofu, Parmesan cheese, egg and Italian seasonings. Set aside.
- Once sauce has finished simmering, spread a thin layer of sauce over the bottom of a 9×13 glass pan. This will prevent the lasagna from sticking. Next layer about three pieces of lasagna on the bottom of the pan. Then layer 1/3 of ricotta mixture, 1 cup of sauce, 1/3 of the mushrooms, and 1 cup of spinach. The warm sauce will help spread the ricotta mixture evenly over the lasagna noodles. Repeat layering, and top last layer with remaining sauce and mozzarella cheese
- Cover tightly with aluminum foil. Make sure foil does not touch cheese. Bake for 45 minutes. Take foil off and bake for an additional 5-10 minutes. Let cool 10 minutes and serve. Makes about 12 servings.
Nutrition: Calories: 253, Fat: 8 g, Sodium: 521.9 mg, Carbohydrates: 32.5 g, Protein: 12.7 g, Fiber: 5.7 g