Frugal Recipes: Healthy Lasagna

Healthy Lasagna

7 ounces (1/2 package) firm tofu
1 pound bulk mild Italian turkey sausage
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 package (12 ounces) no-cook or oven-free lasagna noodles
2 jars (24 ounces, each) Barilla marinara sauce

PREPARATION: Remove excess water from tofu by wrapping in two layers of paper towels and place under a heavy weight for about 15 minutes. Once tofu is drained, crumble and set aside.

Meanwhile, in skillet, brown sausage over medium heat, crumbling the meat as it cooks.

Spray a 9-by-13-inch pan with cooking spray. Spread 1/2 jar of marinara sauce over bottom of pan, then layer with 4 lasagna noodles, lengthwise. Top with 1/2 cooked sausage, 1/2 of spinach, and 1/2 of crumbled tofu. Spread with another 1/2 jar of marinara sauce and repeat layers of noodles, sausage, spinach, tofu and sauce. Top with final layer of noodles and remaining 1/2 jar of marinara sauce.

Cover with foil. Bake at 375 degrees for 45-50 minutes. Let stand covered, 10 minutes, to allow lasagna to set before cutting into servings.

Makes 12 servings

Nutrition information: 282 calories, 12 grams fat, 13 grams protein, 30 grams carbohydrate, 3 grams fiber, 17 milligrams cholesterol, 722 milligrams sodium

I usually add some garlic and onions to the sausage when it’s browning. I also divide this into two 8x8 pans. That way I have one for dinner and one to save for another day. This keeps really well in the freezer. I throw it into the oven frozen for 1 hour.