Individual Lasagna

Individual Lasagna

Makes 12
Prep 20 m
Bake 45 - 50 m

Ingredients

Directions

  1. 1 of 7 Whirl tofu and oil in processor until smooth. Add basil, nuts, juice, salt, pepper. Whirl to chop basil until combined, 1 minute. Transfer to bowl.
  2. 2 of 7 Squeeze excess liquid from spinach. Stir into tofu mixture.
  3. 3 of 7 Heat oven to 350 degrees F. Coat 2 oversize muffin tins (3-1/2 x 1-3/4 to 2-inch) with nonstick cooking spray, for total of 12 indentations or cups.
  4. 4 of 7 Spoon 1 tablespoon tomato sauce into bottom of each muffin cup.
  5. 5 of 7 Mix remaining tomato sauce, diced tomatoes and water in large bowl. Divide in half into 2 bowls. Add half the noodle pieces to each bowl.
  6. 6 of 7 Divide noodle mixture from one bowl equally into cups. Divide tofu mixture among muffin cups. Top with noodle mixture from second bowl. Cover with greased sheet of foil.
  7. 7 of 7 Bake in 350 degrees F oven 45 to 50 minutes, until knife is easily inserted into each cup. Cool slightly on rack. Run knife around inside of each cup. Invert onto platter and serve. .
Nutrition Information for Individual Lasagna
Servings Per Recipe: 12
Per Serving: 0 mg chol., 1 g sat. fat, 3 g fiber, 631 mg sodium, 7 g pro., 159 kcal cal., 6 g Fat, total, 21 g carb.
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Printed from FamilyCircle.com 09/25/2018