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Thursday, January 7, 2016


Base Ingredients:
·         12 ounces whole wheat lasagna
·         25 ounce jar Classico tomato Basil sauce
·         1 (14.5 ounce) can diced tomatoes
·         8 ounces veggies shreds mozzarella

Filling Ingredients:
·         14 ounce container of firm tofu
·         10 ounce chopped frozen spinach
·         2 egg whites
·         ½ TBSP Italian seasoning
·         ½ tsp. garlic powder
·         3 TBSP fat free Parmesan cheese

Preparing the Filling:
1.      Wrap all of the tofu in paper towels and place a heavy object on top of the Tofu for 10 minutes to soak up all the excess moisture
2.      In medium mixing bowl mash tofu with a fork
3.      When fully mashed, add the rest of the filling ingredients and mix well

4.      Cook the lasagna noodles according to the box directions and in a 9x13 pan, pour a thin layer of the Classico sauce, about ⅓ of the jar
5.      Line 3 noodles on top of the sauce and top the lasagna noodles with ½ of the tofu filling mixture
6.      Pour the can of diced tomatoes evenly over the top
7.      Layer 3 more lasagna noodles and pour the rest of the tofu filling mixtures on them and sprinkle with the mozzarella cheese
8.      Pour another ⅓ of the jar of sauce and another layer of lasagna noodles and pour on the rest of the sauce and top it with the rest of the mozzarella cheese

Servings:  8
Serving size:  ⅛ of 9x13 dish

Nutritional Information
Calories:  260
Fat:  6 g
Saturated Fat:  0 g                          
Cholesterol:  0 mg              
Sodium:  420 mg                  
Carbohydrate:  36 g            
Fiber:  7 g
Protein:  15 g

"The Perfect Day"
By: Nanette Cameron, RD

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