Tofu Lasagna

This lasagna recipe is lower in fat than many versions for several reasons: low fat cheeses are used, the quantity of Parmesan cheese is limited, and no high-fat meat sauce is used. The flavor is delicious - not much different than regular cheese lasagna. Tofu is a good source of protein (and other nutrients) that is low-cost and low in fat.

1 lb. lasagna noodles (preferably whole wheat)
1 28 oz. can tomato puree
2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. oregano
8 oz. part skim mozzarella cheese, sliced
1/2 lb mushrooms, cut in half
1/4 cup chopped parsley (or 1 Tbs. dried)
1 cup tofu mashed
1/4 cup grated Parmesan cheese
3 cloves garlic, crushed
1 lb. low fat cottage cheese
1 9-ounce can artichoke hearts in brine, chopped
1 10 oz. package spinach, fresh or frozen

Steam fresh spinach or thaw frozen spinach, set aside. Cook lasagna noodles according to package directions. When done, drain, douse with cold water, and set aside.
Mix together tofu, crushed garlic, cottage cheese and 1 Tbs. of Parmesan. In a separate bowl, combine mushrooms, parsley, spinach and artichoke hearts. Combine tomato purée, basil, garlic powder and oregano. Spread a thin layer of this sauce in a large baking dish (about 10"x15"). followed by a layer of noodles. Top this with layers of the vegetable mixture, mozzarella cheese and the tofu mixture. Spoon another layer of sauce over all this, followed by another layer of pasta. Continue to build layers, reserving enough tomato sauce to cover the final layer of pasta. Sprinkle with 3 Tbs. Parmesan cheese.
Bake at 350 degrees for about 40 minutes. Let stand briefly before cutting and serving.
Yield: 6-8 servings
Preparation Time: 25-30 minutes, Cooking Time: 40 minutes Fat Content: 10 grams (6 servings); 7 grams (8 servings) Calorie Content: 560 (6 servings), 420 (8 servings)
Source: American Institute for Cancer Research

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