Tasty Mushroom Lasagna

Tasty Mushroom Lasagna

Ingredients

12 no-bake lasagna noodles
3/4 cup of lowfat ricotta cheese
1/2 cup of lowfat cottage cheese
16 oz. of soft tofu
3/4 cup of shredded skim mozzarella cheese
1 tsp. dried basil
1/4 tsp. of fresh, ground black pepper
1 tsp. of dried oregano
1/4 tsp. of sea salt (to taste)
2 tsp. of extra virgin olive oil
1 pkg. (8 oz) of mushrooms, cut into 1/4" slices
3 cups of lowfat marinara sauce
1/4 cup of grated Parmesan cheese

How we make it

Boil the noodles according to the package directions.
Drain and set aside.

Preheat oven to 375°. In a medium bowl, mash the tofu.
Add in the ricotta, cottage and mozzarella cheese, basil
oregano, pepper and salt. Mix until smooth.

Using a medium skillet, heat oil over medium-high heat.
Add the mushrooms and saute until lightly browned - about
5 to 6 minutes. Drain any excess mositure.

Pour about 1/2 cup of marinara into a casserole dish and
spread it across the bottom of the dish. Add four lasagna
noodles. Spread some tofu filling on top of the noodles.
Sprinkle with some mushrooms. Add more marinara to cover
the mushrooms, then add four more noodles. Repeat layering
until all the ingredients are used. You should have three
layers of noodles, ending with the last of the sauce.

Sprinkle the top of the casserole with Parmesan. Bake, covered
for about 30 minutes. Uncover and bake another 10 minutes or
until the casserole becomes "bubbly".

Remove from oven and let stand for about 20 minutes before slicing.

Makes about 9 servings.

Per serving: 279 calories, 10g. fat(3g. saturated fat), 34g. carbo-
hydrates, 15g. protein, 1g. dietary fiber, 706mg.sodium.