Lean Lasagna



  • 1 lb. dry lasagna noodles
  • 2 cups packed fresh spinach
  • 2 lbs. firm tofu, drained, patted dry, cut into chunks
  • ¼ cup finely chopped parsley
  • Sea salt and ground black pepper (to taste; optional) Nonstick cooking spray
  • 3 cups all-natural tomato sauce
  • 1 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350° F.
  2. Cook noodles according to package directions. Drain. Set aside.
  3. Place spinach in food processor; cover, pulse until coarsely chopped.
  4. Add tofu; cover, pulse until crumbled.
  5. Combine spinach mixture and parsley in a large bowl. Season with salt and pepper if desired; mix well.
  6. Lightly coat a 4-quart rectangular baking dish with spray; spread a layer of tomato sauce in the bottom. Top with a layer noodles and a layer of tofu. Repeat 2 more layers of tomato sauce, noodles, and tofu. Top with tomato sauce and cheese.
  7. Bake for 45 to 50 minutes, or until hot and bubbly.
  8. Let sit for 5 minutes before cutting.

Nutritional Information:

(per serving, 1/12 recipe)

  • Calories: 251
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Cholesterol: 5 mg
  • Sodium: 420 mg
  • Carbohydrate: 37 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Protein: 14 g

Lean Lasagna

Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *