Tofu and Bean Lasagna Recipe

Name: Tofu and Bean Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -12 lasagna noodles; 4 cups marinara sauce (32 ounces); 2 cups tomato sauce (one 28-ounce can); 2 cups kidney beans, rinsed and drained (one 15-ounce can); 4 cups part-skim ricotta cheese (2 pounds); 8 ounces part-skim mozzarella cheese, cheese*; 1 lb silken tofu; fresh ground pepper; ¼ cup parsley, chopped; ½ cup parmesan cheese, grated

Servings: persons

8 -12 lasagna noodles
4 cups marinara sauce (32 ounces)
2 cups tomato sauce (one 28-ounce can)
2 cups kidney beans, rinsed and drained (one 15-ounce can)
4 cups part-skim ricotta cheese (2 pounds)
8 ounces part-skim mozzarella cheese, cheese*
1 lb silken tofu
fresh ground pepper
¼ cup parsley, chopped
½ cup parmesan cheese, grated

1
Preheat oven to 375F (190C).
2
Spray a 9x13-inch (22x32cm) oven-proof casserole dish with vegetable oil spray.
3
Prepare sauce: Combine jarred marinara sauce with the canned tomato sauce in a saucepan.
4
Heat to boiling and then reduce heat to a simmer.
5
Add kidney beans and simmer for 15 minutes.
6
Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes.
7
Drain.
8
rinse under cold water, and set aside.
9
Prepare filling: In a medium-sized bowl, combine ricotta cheese, tofu, pepper, and parsley and blend thoroughly.
10
Slice mozzarella cheese into thin slices, or grate using a coarse grater.
11
Assemble the lasagna: Layer 1/4 of the sauce, 4 noodles, 1/3 of the ricotta cheese mixture, and 1/3 of the mozzarella slices in the pan.
12
Then repeat the layers, ending with sauce.
13
Pour about 1 cup (240mL) of water around the edges of the dish and shake the casserole to settle the ingredients.
14
Top with the Parmesan cheese.
15
Cover tightly with aluminum foil, and bake for 45 minutes.
16
Remove the foil and bake for about 5 minutes more.
17
Remove from the oven and let stand 10 minutes before serving.

1512

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 -12 lasagna noodles, 4 cups marinara sauce (32 ounces), 2 cups tomato sauce (one 28-ounce can), 2 cups kidney beans, rinsed and drained (one 15-ounce can), and more.

Yes, Tofu and Bean Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu and Bean Lasagna

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