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Makeover Meatless Lasagna

If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
  • Total Time
    Prep: 30 min. Bake: 45 min. + standing
  • Makes
    12 servings


  • 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


  • 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.
  • Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles.
  • 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.
  • Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.

Test Kitchen Tips
  • If you don't tell your guests, they'll never know there is tofu in this. Pureed with cottage cheese, it has a very similar taste and texture to ricotta.
  • There are many types of tofu on the market so you'll want to make sure to pick up one marked "firm" and not "soft".
  • Nutrition Facts
    1 piece: 258 calories, 9g fat (4g saturated fat), 48mg cholesterol, 498mg sodium, 26g carbohydrate (9g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

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    • SUSAN
      May 18, 2018

      It is a nice recipe to start from. The lack of spices makes it very bland and lacking of Italian flavor. I made my own sauce and added 2 tsp Italian seasoning and a 1/2 tsp basil plus 1/2 tsp red pepper flake added additional garlic and some oregano. I did not use the 1/2 cup fresh parsley leaves. I am guessing they are referring to fresh Italian parsley witch can ruin a recipe if you use too much just like tarragon can. That is just my opinion.