/assets/recipe/tofu-and-bean-lasagna/~default

health guides

Tofu and Bean Lasagna

Related recipes: Main Courses, Corn-Free, Egg-Free, High-Fibre Diet, Vegetarian
Tofu and Bean Lasagna: Main Image

Quick Facts

Servings: 10

Sides & Desserts

  1. Grilled Zucchini
  2. Couscous Salad
  3. Search for Special Diet Recipes

Wine Pairings

  1. Sangiovese
  2. Pinot Gris and Pinot Grigio
This substantial entree can be made with homemade marinara sauce, or a good quality jarred sauce. Either way, it’s a great way to incorporate healthful beans and tofu into a familiar dish. Extra oregano and basil may be added if desired.

Ingredients

  • 8–12 lasagna noodles
  • 908g marinara sauce 32 ounces
  • 795g tomato sauce one 28-ounce can
  • 425g kidney beans one 15-ounce can, rinsed and drained
  • 910g part-skim ricotta cheese 2 pounds
  • 230g part-skim mozzarella cheese*
  • 1 block silken tofu
  • Freshly ground pepper to taste
  • 10g parsley, chopped
  • 60g Parmesan cheese, grated

Directions

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

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 441
  Calories from Fat 149 (34%)
(26%)Total Fat 17g
(43%)Saturated Fat 9g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 5g
(16%)Cholesterol 49mg
(50%)Sodium 1200mg
(25%)Potassium 860mg
Total Carbohydrate 44g
(25%)Dietary Fibre 6g
Sugars 9g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.