Fresh-Tomato Lasagna

Name: Fresh-Tomato Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper; 12 cooked lasagna noodles; 1 teaspoons dried basil; 1 teaspoons dried marjoram; 1 teaspoons dried thyme; 237 milliliters chopped fresh parsley; 2 garlic cloves, minced; 1 liters chopped onion (about 3); 2 teaspoons dried oregano; 57 grams 1/2 cup grated fresh Romano or Parmesan cheese; 227 grams cups shredded sharp provolone cheese; 425 grams carton fat-free ricotta cheese; 1 teaspoons salt; 349 grams package reduced-fat firm tofu, drained; 2 kilograms cups chopped seeded peeled tomato (about; 340 grams Italian-style tomato paste

Fresh-Tomato Lasagna might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 29g of protein, 19g of fat, and a total of 501 calories. This recipe serves 8. If you have parmesan cheese, parsley, marjoram, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

To prepare sauce, heat a Dutch oven over medium-high heat until hot.

Ingredients you will need

Sauce

Equipment you will use

Dutch Oven

Add the onion and garlic; cover and cook 5 minutes, stirring occasionally.

Ingredients you will need

Garlic

Onion

Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Ingredients you will need

Tomato Paste

Tomato

Preheat oven to 35

Equipment you will use

Oven

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

Ingredients you will need

Ricotta Cheese

Potato

Basil

Tofu

Equipment you will use

Potato Masher

Bowl

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.

Ingredients you will need

Provolone