* Exported from MasterCook *

Fresh-Tomato Lasagna

Recipe By : Cooking Light Annual Recipes 2000
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
4 1/2 cups chopped onion -- (about 3)
2 garlic cloves -- minced
6 cups chopped seeded peeled tomato -- (about 3-1/2 lbs)
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-oz cans Italian-style tomato paste

FILLING:
1/2 teaspoon dried basil
1 15-oz carton fat-free ricotta cheese
1 12.3-oz pkg reduced-fat firm tofu -- drained

REMAINING INGREDIENTS:
cooking spray
12 cooked lasagna noodles
2 cups shredded sharp provolone cheese -- (8 oz)
1/2 cup grated fresh Romano or Parmesan cheese -- (2 oz)

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

2. Preheat oven to 350 degrees.

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

4. Spread 2 cups sauce in 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 degrees for 45 minutes. Let stand 10 minutes before serving.

Yield: 8 servings

- - - - - - - - - - - - - - - - - -

NOTES : Per serving, per recipe:
391 Calories; 11.1 g. Fat; 4.4 g. Fiber; 33 mg. Cholesterol; 886 mg. Sodium; and 476 mg. Calcium

8 POINTS

M.C. formatted by Dina (mdkbweiss@erols.com) on 2/2/00.