Tofu And Bean Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 8 -12 lasagna noodles
• 4 cups marinara sauce (32 ounces)
• 2 cups tomato sauce (one 28-ounce can)
• 2 cups kidney beans, rinsed and drained (one 15-ounce can)
• 4 cups part-skim ricotta cheese (2 pounds)
• 8 ounces part-skim mozzarella cheese, cheese*
• 1 lb silken tofu
• fresh ground pepper
• 1/4 cup parsley, chopped
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 375°f (190°c).
• 2 spray a 9x13-inch (22x32cm) oven-proof casserole dish with vegetable oil spray.
• 3 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.
• 4 cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. drain. rinse under cold water, and set aside.
• 5 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.
• 6 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.
• 7 cover tightly with aluminum 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.