I don’t know about you, but I absolutely love pasta, especially lasagna. I typically stay away from it though because I try to limit my intake of white processed food like white bread and pasta. So when I found this recipe in Oxygen Magazine I was so excited to try it. It was surprisingly easy to make and while it didn’t taste exactly like the real thing, it was a great substitute!
- 15 oz low-fat ricotta cheese
- 1/2 cup of fresh grated Parmesan cheese
- 1 package firm tofu, drained and mashed
- 10 oz package frozen chopped spinach, thawed and dry (you can also use fresh spinach if you like)
- 1 jar roasted red bell peppers, drained and chopped
- 1 jar low-sodium marinara sauce or tomato-basil sauce
- 18 oz tube of pre-cooked polenta, sliced into rounds
- Sea salt and pepper to taste
1. Preheat oven to 400 degrees. In a large bowl, mix together ricotta and Parmesan cheese; set aside 2 tablespoons. Add tofu, spinach, and bell peppers and gently mix to blend.
3. Top with half the cheese mixture. Pour 3/4 cup of marinara sauce over the cheese. Repeat layering polenta rounds, cheese mixture and sauce. Sprinkle remaining cheese on top (the two tablespoons you reserved earlier or more to your liking). Cover with aluminum foil and bake for 25 minutes. Remove the foil and set the oven to broil. Cook for 4 more minutes, or until the cheese starts to turn golden brown. Remove from the oven and let coold for a few minutes. Sprinkel with sea salt and pepper to taste. And it’s ready to serve!
In other news:
Carolyn at All Day I dream About Food is hosting a giveaway of the all natural, zero calorie sweetener ZSweet. Click here to enter.
Check out my guest post over at Carrie’s blog Moves ‘n Munchies!!