Have you ever had one of these days: you roll home at 6:00 pm with no plan for dinner. Your kids return from practice, hungry and asking “What’s for dinner, Mom? I’m starving!” Is your answer “I don’t know” or worse, “Takeout, again”?

Replace ricotta cheese with high-protein tofu: no one will ever know!

I have been there so many times that now I always make sure I have a few key items in my kitchen. It allows me to respond to my hungry teenage son this way: “We’re having lasagna”. Now everybody is happy — who doesn’t love lasagna? Typically, when you hear the word lasagna you think: big prep time, and a heavy, fattening, cheesy meal. It doesn’t have to be that way. I have created a lasagna that is light, healthy and easy to prepare. SO easy that when when I’m really running behind, I call and have the kids start the prep. Yes, teens cooking!

What you need on hand

• In the fridge: Baby spinach, parmesan cheese, shredded Mozzarella cheese, egg
• In the pantry: Barilla No Boil lasagna noodles (you will never go back to the thick curly ones), a jar of pesto, a jar of spaghetti sauce, silken firm tofu (non-GMO) — I like the Trader Joe’s shelf stable or Mori-Nu Silken Firm at Stop & Shop

Super-Quick and Easy Vegetarian Lasagna

Ingredients

• 16-oz silken firm organic tofu (non-GMO)
• ½ cup grated parmesan cheese (divided)
• 1 omega-3 egg
• 8 oz pesto
• ¼ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 ½ 26-oz jars low-sodium spaghetti sauce (Trader Joe’s and Market Basket both have good low-salt options; my fav is RAO’s homemade sauce –little more expensive but worth it)
• 1 8-oz package of Barilla no-boil lasagna noodles
• 4 cups fresh pre-washed organic baby spinach
• 2 cups low-fat mozzarella

Directions

1. Heat oven to 375. 
2. Combine tofu, ¼ cup Parmesan, eggs, pesto, salt and pepper in a blender and pureé. Place pureé in a medium bowl.
3. Lightly coat a 13 x 9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half of the spinach, a third of the tomato sauce, and a third of the mozzarella. Repeat layers, ending with noodles. Top with the tomato sauce and sprinkle with mozzarella and ¼ cup of Parmesan cheese
4. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

Denise’s Tip
For a non-vegetarian version, sauté sweet turkey sausage (out of the casing) and add to sauce.

While the lasagna is cooking, prepare a salad and have the kids set the table. Before you know it, you are enjoying a warm comforting meal together and everybody is happy 🙂

Download Recipe Now!

One of the keys to keeping my family happy and healthy is having a pantry full of really useful items, so we can always whip up a home-cooked meal. Want some more of my quick pantry dinners?

Come to my

Workshop on April 16th.

Or schedule a personal session:

Join me and let’s have some Fun in the Kitchen!

— Denise