Meatless Lasagna with Four Cheeses

(makes 6 servings)

Ingredients:

• 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

Preparation:

• 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