Wednesday, October 21, 2009

Pink Panther Lasagna

This lasagna is craziness! It's got ground turkey, silken tofu, and veggies! It's "Pink Panther" because that's what it will look like before you put it in the oven. My husband doesn't like tofu and he said he couldn't taste it in this recipe. We had a friend over for dinner and he asked for seconds. Most importantly, my son nearly cleared his plate which, I must say, has been challenging lately. So, even if you aren't a tofu-lover or have never used it, don't shy away from this recipe!

Pink Panther Lasagna
95 Minutes to Prepare and Cook
Serves 10

Veggie Mix

  • Zucchini, 1 medium, sliced
  • Carrots, .5 cup, grated
  • Spinach, fresh, 3 cup
  • Tomato, 1 large, chopped
  • Bell Pepper, 1 large, chopped

Turkey Saute

  • Ground Turkey, 1 lb
  • Onion, 1 large yellow, chopped
  • Tomato Sauce, 1.5 cup
Pink Panther Sauce

  • Tomato sauce, 2 cup
  • Silken Tofu, 16 oz.
  • Part-Skim Ricotta Cheese, 7.5 oz.

  • Cheese, Mozarella, shredded low moisture part-skim, 2 cup
  • Lasagna Noodles, 8 oz


  1. In a bowl, mix Veggie Mix well.
  2. Saute onions and garlic over medium heat using nonstick spray for about 5 minutes or until onions are soft and beginning to brown. Add turkey and sauce, mix well, and saute until turkey is browned and cooked through (about 10 minutes). Mix often and break it into small chunks.
  3. Add Veggie Mix into pan, mix well, cover, and simmer for about 5 minutes. Mix well and turn off heat, leaving it covered until you're ready to layer the lasagna.
  4. Blend tofu, ricotta, and sauce until smooth to make the Pink Panther Sauce.
  5. In a baking dish (mine was 8 x 11) layer the lasagna like so: Layer #1: Two ladles of sauce, a layer of noodles, spread on half the veggie/meat mixture, 1/3 of the remaining sauce, mozzarella cheese. Layer #2: A layer of noodles, the remaining veggie/meat mix, 1/2 the remaining sauce, mozzarella cheese. Layer #3: One last layer of noodles and then the rest of the sauce.
  6. Cover tightly with aluminum foil and cook at 350 for 50 minutes. Remove foil, sprinkle with the rest of the cheese, and then bake for another 15 minutes. Let stand for 15 minutes.

Nutritional Info
Servings Per Recipe: 10 Amount Per Serving: Calories: 344.4; Total Fat: 13.0 g; Cholesterol: 59.2 mg; Sodium: 706.8 mg; Total Carbs: 32.6 g; Dietary Fiber: 4.4 g; Protein: 23.5 g


  1. Did you fess up about the tofu before or after they ate it? I find after works really well with tofu.... :0)