Four Cheese Lasagna

white_lasagna
Karry Hosford
http://pgoarelish2.files.wordpress.com/2011/10/white_lasagna.jpg?w=124
  • Yield: 12 servings

Chopped fresh spinach would be a great addition too.

Ingredients

4tablespoons butter
1/2cup chopped onion
2 cloves garlic, finely chopped
4tablespoons flour
2 1/2cups 1% low-fat milk
1 (12.3-ounce) package silken firm tofu, divided
2 (5-ounce) tubs grated Parmesan cheese
1cup part-skim ricotta cheese
1 (8-ounce) container mascarpone cheese or light cream cheese
1/2cup toasted walnuts, finely chopped
1/4cup chopped parsley
2teaspoons minced fresh rosemary
1 (8-ounce) package no-boil lasagna noodles

Instructions

  1. Preheat oven to 375F.
  2. Melt butter in a large saucepan. Add garlic and onion; sauté 3 minutes. Stir in flour, whisk well, and cook 2 minutes. Add milk, whisking vigorously. Cook 3 minutes or until thick. Add half of tofu, whisk well.
  3. Combine remaining tofu, cheeses, walnuts, parsley and rosemary; stir well. Spread 1 cup sauce in a 13 x 9-inch baking dish. Place a layer of noodles and a layer of cheese mixture over sauce; repeat layering ending with sauce. Cover and bake 30 minutes. Uncover and bake 5 minutes or until browned.

Recipe by the Ohio Soybean Council, courtesy of The Soyfoods Council

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers