This upscale white lasagna comes courtesy of the Ohio Soybean Council. Silken tofu enhances the white sauce and combines with three other cheeses for a creamy, flavorful filling. Chopped fresh spinach would be a great addition too.
Ingredients 4 tablespoons butter
½ cup chopped onion
2 cloves garlic, finely chopped
4 tablespoons flour
2½ cups 1% low-fat milk
1 (12.3-ounce) package silken firm tofu, divided
2 (5-ounce) tubs grated Parmesan cheese
1 cup part skim ricotta cheese
1 8-ounce container mascarpone cheese or light cream cheese
½ cup toasted walnuts, finely chopped
¼ cup chopped parsley
2 teaspoons minced fresh rosemary
1 8-ounce package no-boil lasagna noodles
Instructions Preheat oven to 375 degrees. Melt butter in a large saucepan. Add garlic and onion; sauté 3 minutes. Stir in flour, whisk well, and cook 2 minutes. Add milk, whisking vigorously. Cook 3 minutes or until thick. Add half of tofu, whisk well. Combine remaining tofu, cheeses, walnuts, parsley and rosemary; stir well. Spread 1 cup sauce in a 13x9-inch baking dish. Place a layer of noodles and a layer of cheese mixture over sauce; repeat layering ending with sauce. Cover and bake 30 minutes.Uncover and bake 5 minutes or until browned.
Notes Yield: 12 servings.
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg