• 1/2 lb. sweet turkey Italian sausage
• 2 (26oz.) jars marinara sauce
• 1 (15oz.) container fat-free ricotta cheese
• 1 large egg
• 1 tsp. Italian seasoning
• 1/2 tsp. ground black pepper
• 12 lasagna noodles (about 3/4 lb.) cooked, rinsed and drained
• 1 pkg. (19oz.) package of House Chef Tofu, Herb & Garlic
• 2 cups (8oz.) shredded mozzarella cheese
• 1/4 cup Parmesan cheese

T - Table Spoon     t - Tea Spoon     c - Cup

REMOVE sausage from casing. Cook in 3 quart saucepan over medium-high heat for 4-5 minutes or until no longer pink; crumble into small pieces. Add marinara sauce; cook over medium heat for 5 minutes, stirring occasionally. Combine ricotta cheese, egg, Italian seasoning and pepper in small bowl.

POUR 1 cup sauce mixture over bottom of 13x9x2-inch baking pan; top with 3 lasagna noodles. Drain out excess moisture from tofu, and cut into 1/4-inch cubes. Spread 1/3 ricotta mixture over noodles; top with 1/3 tofu, 1/3 mozzarella cheese and about 1 1/4 cups sauce mixture. Repeat with remaining ingredients ending with layer of noodles topped with sauce. Sprinkle with Parmesan cheese. Cover with foil.

BAKE in preheated 350°F oven for 45 minutes; remove cover and bake for an additional 15 minutes or until heated through.
Serves: 10-12
Prep. Time: 35 minutes
 

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