• Soyfoodscouncil

Four Cheese Lasagna

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

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