TurkeyTofuLasagna_-15
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour, 5 min
  • Makes: 8 servings

Turkey, Tofu and Zucchini Lasagna

Ingredients

  • 6 Whole-wheat lasagna noodles, cooked according to package
  • 1 teaspoon Soybean oil
  • 1 Onion (small), diced
  • 3 Cloves fresh garlic, chopped
  • 1 pound Ground turkey breast, 99% lean
  • 1 Jar prepared marinara sauce (24 oz.)
  • 1 Zucchini, cut lengthwise into this slices
  • 1 Package silken tofu (12.3 oz), drained and crumbled
  • 1 1⁄2 cup Reduced-fat mozzarella, shredded

Instructions

Preheat oven to 375°F. Grease 9x9-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. Stir in pasta sauce. Remove from heat.

Spread 3/4 cup pasta sauce mixture over bottom of the prepared baking dish. Top with 2 noodles. Spread half of the silken tofu over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and half of the zucchini slices. Top with 2 noodles. Spread remaining silken tofu over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and remaining zucchini slices. Top with remaining 2 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.