Brothers-All-NaturalLow Carb Lasagna
This lowcarb 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
Print recipe
| 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 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. |  |
| Step 4 | |
|
Spoon ricotta mixture on top of the tofu and top with 1/3 of the freeze dried broccoli, spinach, and basil leaves. Sprinkle with a small handful of the mozzarella; saving most of it for the top layer. |  |
| Step 5 | |
|
Repeat the layers two more times. Top with remaining sauce and mozzarella cheese. Bake until cheese is bubbling, about 45 minutes. |  |