Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound tofu
- 1/2 cup chopped onion
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can water
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon oregano
- 1/2 teaspoon pepper
- 6 lasagna noodles
- 24 ounces cottage cheese
- 12 ounces sliced mozzarella cheese
- 1 cup Parmesan cheese
- =
Directions
Cook noodles in boiling water. Drain and crumble tofu. Brown onions and tofu. Add tomato paste, water, garlic, salt, oregano and pepper. Simmer for 20 minutes. Add cottage cheese and mix well.
Preheat oven to 375 degrees F.
In a 12 x 8-inch baking dish, layer noodles, sauce and mozzarella slices, repeating until all are used. Sprinkle with Parmesan cheese. Bake for 40 to 45 minutes.
NOTE: Canned or homemade spaghetti sauce may be used in place of ingredients given for sauce.