Fresh-Tomato Lasagna

Yield: 8 servings

Ingredients

• Sauce:
• 4 1/2  cups  chopped onion (about 3)
• 2  garlic cloves, minced
• 6  cups  chopped seeded peeled tomato (about 3 1/2 pounds)
• 1  cup  chopped fresh parsley
• 2  teaspoons  dried oregano
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  dried marjoram
• 1/2  teaspoon  black pepper
• 2  (6-ounce) cans Italian-style tomato paste
• 
  Filling:
• 1/2  teaspoon  dried basil
• 1  (15-ounce) carton fat-free ricotta cheese
• 1  (12.3-ounce) package reduced-fat firm tofu, drained
• 
  Remaining ingredients:
• Cooking spray
• 12  cooked lasagna noodles
• 2  cups  (8 ounces) shredded sharp provolone cheese
• 1/2  cup  (2 ounces) grated fresh Romano or Parmesan cheese

Preparation

To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Preheat oven to 350°.

To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.

Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.

Nutritional Information

Calories:

391 (26% from fat)

Fat:

11.1g (sat 6.3g,mono 2.9g,poly 1g)

Protein:

27.7g

Carbohydrate:

49.5g

Fiber:

4.4g

Cholesterol:

33mg

Iron:

4.2mg

Sodium:

886mg

Calcium:

476mg