Turkey, Tofu and Zucchini Lasagna

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6 Whole Wheat Lasagna Noodles, Cooked According to Package Directions
1 Teaspoon Soybean Oil
1 Small Onion, Diced
3 Cloves Garlic, Minced
1 Pound Ground Turkey Breast, 99% Lean
1 (24 Ounce) Jar Prepared Marinara Sauce
1 Zucchini, Cut Lengthwise Into Thin Slices
1 (12.3 Ounce) Package Silken Tofu, Drained and Crumbled
1 ½ Cup Reduced-Fat Mozzarella, Shredded

 

Preheat oven to 375 degrees Fahrenheit.  Grease 9×9-inch baking dish.  Heat oil in large frying pan over medium-high heat; add onions and garlic, stirring frequently, for 2 minutes, until soft.  Add turkey, stirring frequently, for 6 to 8 minutes, until cooked through.  Stir in marinara sauce and mix well.  Remove from heat.

 

Spread ¾ cup marinara and meat mixture over the bottom of the prepared baking dish.  Top with 2 lasagna noodles.  Spread half of the silken tofu over noodles.  Top with 1/3 cup cheese, 1 ½ cups marinara and meat mixture, and half of the zucchini slices.  Top with 2 noodles.  Spread remaining silken tofu over noodles.  Top with 1/3 cup cheese, 1 ½ cups marinara and meat mixture, and remaining zucchini slices.  Top with remaining lasagna noodles, meat sauce mixture, and 1/3 cup cheese.

 

Cover tightly with aluminum foil and bake for 30 to 35 minutes; remove foil and top with remaining cheese.  Bake, uncovered an additional 10 minutes, until lightly browned.

 

Nutrition Per Serving:

260 calories, 25g protein, 27g carbohydrate, 4g fiber, 6g fat, 2g saturated fat, 0g Trans Fat, 25mg cholesterol, 410mg sodium.