Four Cheese Lasagna

Karry Hosford
  • Yield: 12 servings

Chopped fresh spinach would be a great addition too.


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


  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