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Tofu Lasagna
by Tonya Oleska
serves: 4
  Firm tofu stands in for the lasagna noodles.
Ingredients:
  1 cup   1% cottage cheese
  3 tablespoons   1/3 less fat cream cheese
  3 large   egg whites
  2 tsp   extra-virgin olive oil
  2 cloves   garlic, thinly sliced
  1 10 oz. pkg   chopped spinach, thawed and squeesed dry
  1 15 oz can   no salt added crushed tomatoes
  1/4 tsp   dried oregano
  1/4 tsp   salt
  1 14 oz pkg   firm tofu
  1/3 cup   grated Parmesan cheese
Directions:
  1. Preheat oven to 375 degrees. In a food processor, combine the cottage cheese, cream cheese, and egg whites and puree until very smooth, about 2 minutes.
2. In a large non-stick skillet, heat the oil over medium0low heat. Add the garlic and cook until just tender, about 2 minutes. Add the spinach and cook, stirring frequently, until tender, about 5 minutes.
3. Add the tomatoes, oregano, and salt and cook, stirring frequently, until light and thickened, about 5 minutes.
4. Cut the block of tofu crosswise into 8 slices. arrange half the tofu in a single layer in the bottom of a baking dish that is ideally 6 inches square, but 6x8 and 8x8 can also work. Top with the spinach-tomato mixture and the remaining tofu. Pour the cottage cheese mixture on top and sprinkle with the Parmesan cheese.
5. Bake until the filling is set and the sauce is bubbling, 25-30 minutes. Let stand 10 minutes before cutting.

PER SERVING:
270 calories 26 g. protein
12 g fat(3.5 g saturated) 4.5 g fiber
376 mg calcium 20 mg vitamin C
13 g carbohydrate 609 mg sodium