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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
4 cups (908g) marinara sauce (32 ounces)
2 cups (795g) tomato sauce (one 28-ounce can)
2 cups (425g) kidney beans (one 15-ounce can), rinsed and drained
4 cups (910g) part-skim ricotta cheese (2 pounds)
8 ounces (230g) part-skim mozzarella cheese*
1 block silken tofu
Freshly ground pepper to taste
1/4 cup (10g) parsley, chopped
1/2 cup (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 aluminium 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.
