Easy-Bake Lasagna

By AnnieMro

Ingredients

• 12 whole wheat lasagna noodles
• 2 tsp.canola oil
• 1 onion, chopped
• 1 red pepper, chopped
• 8 oz. mushrooms, sliced
• 1/4 tsp. each salt and pepper
• 1 bag baby spinach
• 1 1/2 cups diced firm tofu
• 1 cup 1% cottage cheese
• 1 egg
• 1 jar low-fat pasta sauce
• 1 1/2 cups shredded part-skim mozzarella
• 2 tbsp. grated parmesan

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 F. Heat oil over med-high heat in non-stick pan. Cook onion, pepper, mushrooms, salt and pepper for 8 mins. or until golden brown. Add spinach and cook, stirring 2 mins. until wilted. Stir in tofu. In small bowl, stir together egg and cottage cheese; set aside. Ladle 1/2 cup of sauce on the bottom of a 13X9" dish. Lay 3 noodles on top of sauce. Spread 1/3 of veggies then 1/2 of cottage cheese mixture. Spread with 1/2 cup of sauce. Sprinkle with 1/3 cup of mozzarella. Repeat layers, ending with noodles on top. Spread with remaining sauce and sprinkle with mozzarella and parmesan. Cover with foil and bake 45 mins., then uncover and bake 15 mins. Cool slightly before cutting and serving.