This low-carb friendly lasagna is filled with tofu, spinach, broccoli, and lots of cheese! Substituting tofu for pasta keeps the carb count lower and serves as a source of protein in this dish.

 

Low Carb Lasagna with Tofu, Spinach, and Broccoli

Serves 8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website Brothers-All-Natural Blog
Yes, you can have lasagna if you are on a low-carb diet! This delicious, cheesy lasagna uses tofu instead of pasta for a low-carb version of a classic dish. The spinach and broccoli add extra flavor and nutrition.

Ingredients

  • 28oz Firm or extra firm tofu (2 packages, 14 oz. each)
  • 15oz Ricotta Cheese (Part Skim)
  • 8oz Shredded mozzarella cheese (For less fat, try light cheese (ex: Weight Watchers))
  • 2 cloves garlic
  • 1 handful fresh basil
  • 1 handful fresh spinach
  • 2 cups Harvester Farms Freeze-Dried Broccoli
  • 2 cups Marinara sauce

Directions

Step 1
Preheat oven to 375 degrees. Slice the tofu into thin, uniform slices.
Step 2
Mince the garlic and add to the ricotta cheese along with a few torn basil leaves for added flavor.
Step 3
Spread a thin layer of sauce in a baking dish. Add tofu slices over the sauce.
tofu lasagna
Step 4
Spoon ricotta mixture on top of the tofu and top with 1/3 of the Harvester Farms Broccoli, spinach, and basil leaves. Sprinkle with a small handful of the mozzarella; saving most of it for the top layer.
tofu-spinach-lasagna
Step 5
Repeat the layers two more times. Top with remaining sauce and mozzarella cheese. Bake until cheese is bubbling, about 45 minutes.
lasagna uncooked

Product used in this recipe:

Harvester Farms Freeze-Dried Broccoli 

 

Show this post some love!