Dinner

Fresh-Tomato Lasagna

Name: Fresh-Tomato Lasagna
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1/2 teaspoon black pepper; 12 cooked lasagna noodles; 1/2 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1 cup chopped fresh parsley; 2 garlic cloves, minced; 4 1/2 cups chopped onion (about 3); 2 teaspoons dried oregano; 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese; 2 cups (8 ounces) shredded sharp provolone cheese; 1 (15-ounce) carton fat-free ricotta cheese; 1/2 teaspoon salt; 1 (12.3-ounce) package reduced-fat firm tofu, drained; 6 cups chopped seeded peeled tomato (about 3 1/2 pounds); 2 (6-ounce) cans Italian-style tomato paste

6 October 2026

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Total Time45 Mins

Serves8

Per Serving$2.56

If you want to add more Mediterranean recipes to your repertoire, Fresh-Tomato Lasagna might be a recipe you should try. This recipe serves 8. This main course has 438 calories, 27g of protein, and 13g of fat per serving. For $2.56 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals.

European Mediterranean Italian Lunch Onions Cheese Tomatoes

Method:

1
To prepare sauce, heat a Dutch oven over medium-high heat until hot.
2
Add the onion and garlic; cover and cook 5 minutes, stirring occasionally.
3
Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.
4
Preheat oven to 35
5
To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.
6
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.
7
Spread remaining sauce over noodles.
8
Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano.
9
Bake at 350 for 45 minutes.
10
Let stand 10 minutes before serving.