fresh tomato lasagna

[greta]

after all the raves i'd like to try this recipe...will someone post it for me?? THANKS!!

[Laura B]

Here you go , Greta. This is one I want to try also!

* Exported from MasterCook *

Fresh-Tomato Lasagna

Recipe By :Cooking Light Magazine. October 1999. Page: 124.
Serving Size : 8 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
4 1/2 cups chopped onion (about 3)
2 garlic cloves, minced
6 cups chopped seeded peeled tomato (about 3-1/2
pounds)
1 cup chopped fresh parsley
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
2 cans (6 ounces, each) Italian-style tomato
paste

Filling:
1/2 teaspoon dried basil
1 carton (15 ounces) fat-free ricotta cheese
1 package (12.3 ounces) reduced-fat firm tofu,
drained

Remaining ingredients:
Cooking spray
12 cooked lasagna noodles
2 cups (8 ounces) shredded sharp provolone cheese
1/2 cup (2 ounces) grated fresh Romano or
Parmesan cheese

Directions.
1. To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

2. Preheat oven to 350 degrees.

3. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.

4. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1-1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Yield: 8 servings.

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Per serving: 5 Calories (kcal); trace Total Fat; (17% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 138mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : This recipe and its picture is clipped in my cooking binder.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0