Meatless Lasagna with Four Cheeses

Weight Loss Recipes : Meatless Lasagna with Four Cheeses
(makes 6 servings)


  • 1 pound soft tofu, drained
  • 1 container (15 ounces) part-skim ricotta cheese, drained
  • 1 Tablespoon sugar
  • ¼ cup light soy milk or 1 percent milk
  • ½ teaspoon minced garlic
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh basil
  • 1 teaspoon sea salt
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • ½ cup shredded Pecorino cheese
  • ½ cup shredded low-fat Gouda cheese
  • ½ cup shredded low-fat mozzarella cheese
  • 4 cups marinara sauce
  • 1 package (8 ounces) lasagna noodles


  • In a blender or food processor, process the tofu, ricotta sugar, soy milk, garlic, lemon juice, basil, and salt until smooth and transfer to a bowl.
  • Squeeze the spinach dry, then stir into the mixture. Combine the remaining cheeses in a small-size bowl and set aside.
  • Cover bottom of 5-quart or larger slow cooker with 1 cup of the marinara sauce. Layer one-third of the lasagna noodles (breaking to fit bottom of cooker if necessary), one-third of the tofu-spinach mixture, and one-third of the cheese mixture. Top with 1 cup of sauce. Repeat layers twice more, ending with sauce.
  • Cover. Cook on low until noodles are soft about 4-6 hours. Serve with extra sauce, if desired.

Make 8 Servings:

Weight loss recipes Amount Per Serving : 343 Calories, 28 g Protein, 32 g Carbohydrates, 3 g Dietary Fiber, 12 g Fat, 5 g Saturated Fat, 966 mg Sodium


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