This spicy, low-fat lasagna, which appeared in the Aug. 6 “You’re the Cook” column, omitted the salsa in the ingredient list. Use your favorite brand, keeping in mind that some salsas are hotter than others. Here is the corrected version.
Low-fat vegetarian Tex-Mex lasagna
Preparation time: 30 minutes
Cooking time: 50 minutes
Yield: 12 servings
2 tablespoons canola oil
12 ounces extra-firm tofu, diced
2 onions, chopped
1 cup frozen corn
1 package (1.25 ounces) taco seasoning mix
1/2 cup water
1/2 pound lasagna noodles, cooked al dente
1 jar (16 ounces) salsa
1 package (8 ounces) shredded low-fat sharp Cheddar cheese
1. Heat oven to 350 degrees; heat oil in a medium skillet over medium heat. Add tofu and onions; cook until onions are translucent, about 3 minutes. Add corn, taco seasoning and water; cook, stirring occasionally, until mixture thickens, about 5 minutes.
2. Spread half of the tofu mixture in the bottom of a 13-by-9-inch baking pan; cover with half of the noodles. Spoon half of the salsa over the noodles; cover with half of the cheese. Repeat the layers. Bake until golden and bubbly, about 45 minutes.
Nutrition information per serving:
164 calories, 34% of calories from fat, 6.5 g fat, 1.4 g saturated fat, 4 mg cholesterol, 17 g carbohydrates, 11 g protein, 555 mg sodium, 2.3 g fiber
