Cremini and spinach vegetable lasagna
6 Points, Entree, Italian, Weight Watchers
Ingredients
2 spray(s) cooking spray
14 oz drained firm tofu
1/4 cup(s) grated parmesan cheese
1/4 cup(s) low-fat milk
2 medium clove(s) garlic clove(s)
2 Tbsp fresh lemon juice
1/2 tsp dried oregano
1 tsp table salt, divided
10 oz chopped frozen spinach, thawed
1 Tbsp olive oil
1 medium chopped uncooked onion(s)
8 oz sliced cremini mushroom(s)
4 cup(s) marinara sauce
9 item(s) uncooked lasagna noodles
2 1/2 cup(s) shredded part-skim mozzarella cheese
Directions
Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.
Place tofu, Parmesan, milk, garlic, lemon juice, oregano and 1/2 tsp salt in a blender jar; puree until combined but not completely smooth. Pour into a large mixing bowl; stir in spinach.
Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms and remaining 1/2 tsp salt; cook, stirring once or twice, until mushrooms have released most of their liquid, 6-8 minutes.
Spread 3/4 cup marinara sauce in bottom of prepared baking dish; top with a layer of 3 lasagna noodles (don’t overlap noodles since they will expand during baking). Top with half tofu mixture, half mushroom mixture and 3/4 cup marinara sauce; sprinkle with 3/4 cup mozzarella. Repeat to make another layer and then top with last 3 noodles; spoon on remaining marinara sauce and remaining mozzarella.
Cover pan with aluminum foil; bake 30 minutes. Remove foil; bake until cheese is bubbling and lightly browned, 10-15 minutes. Remove from oven; let sit 5-10 minutes before serving.
Nutrition
6 smart points