redplum.com

Spinach and Roasted Red Pepper Lasagna

See full recipe on: Williams-Sonoma



Ingredients

1 tsp. freshly ground white or black pepper
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
2 tbs. extra-virgin olive oil
1 1/2 cups finely chopped yellow onion
1 garlic clove, minced
1 can (28 oz.) whole plum tomatoes with juice
1 can (28 oz.) chopped tomatoes with juice
2 cups tomato sauce
4 lb. fresh spinach, or 2 lb. frozen chopped spinach
1 lb. soft tofu
2 cups part-skim ricotta cheese
2 egg whites
1/2 cup grated parmigiano-reggiano cheese
1 cup shredded part-skim mozzarella cheese
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
9 lasagna noodles
3 large red bell peppers, roasted and seeded (see related tip at left)
2 large garlic cloves, minced

Nutrition 8 servings

Per Serving % Daily Value
Calories 487
Fat 21g 33%
Carbs 50g 16%
Protein 29g 59%
Fiber 10g 42%
Cholesterol 52mg 17%
Sodium 827mg 34%
     
Fat
Carbs
Protein

Preparation






RedPlum's
Savings Newsletter

SIGN UP TODAY
Like RedPlum on Facebook Follow RedPlum on Twitter Follow RedPlum on Pinterest
VIST REDPLUM.COM’S PARTNER SITE