Turkey, Tofu & Zucchini Lasagna
Recipe brought to you by United Soybean Board
- 6 whole wheat lasagna noodles, cooked according to package
- 1 tsp. soybean oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 lb. ground turkey breast, 99% lean (or package of meatless crumbles)
- 1 jar prepared marinara sauce (24 oz.)
- 1 package silken tofu
- 1 1/2 cups reduced-fat mozzarella, shredded
- 1 zucchini
Preheat oven to 375?F. Grease 9×9-inch baking dish.
Heat oil in large frying pan over medium-high heat; add onions and garlic, stirring frequently, for 2 minutes, until soft. Add turkey, stirring frequently, for 6 to 8 minutes, until cooked through. (If using meatless crumbles, these are precooked and just need to be warmed.) Stir in pasta sauce. Remove from heat.
Spread 3/4 cup pasta sauce mixture over bottom of the prepared baking dish. Top with noodles. Spread half of the silken tofu, well drained and crumbled, over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and half of the zucchini, sliced thinly lengthwise (like a lasagna noodle shape). Top with layer of noodles. Spread remaining tofu crumbles over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and remaining zucchini slices. Top with remaining?noodles, pasta sauce mixture and 1/3 cup cheese. Cover tightly with aluminum foil.
Bake for 30 to 35 minutes; remove foil and top with remaining cheese. Bake an additional 10 minutes, until lightly browned.
Makes 8 servings.
Nutrition:?Per serving:?260 calories, 25 g protein, 27 g carbohydrate, 4 g fiber, 6 g fat (2 g sat. fat), 410 mg sodium