Vegetable Lasagna

[Guest guest]

We had this recipe, which is pictured on the cover of the September

Vegetarian Times, for dinner last night. I changed some of the ingredients

to make it fatfree. It was pretty good, but not all that different from

similar lasagnas.

 

* Exported from MasterCook *

 

Vegetable Lasagna

 

Recipe By : Vegetarian Times Magazine, September 1999, page 54, adapted

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

26 ounces pasta sauce

8 ounces no boil lasagna noodles

16 ounces fat reduced soft tofu -- well drained

and mashed with fork until smooth

3 cups cut-up fresh cooked vegetables

such as broccoli or cauliflower

zucchini and/or spinach

8 oz fat free mozzarella soy cheese -- 2 cups

 

8 TO 10 KID-SIZE SERVINGS LACTO

 

I used to consider lasagna labor-intensive until no-boil noodles carrie to

the rescue Serve this delicious version with fresh Italian bread and a big

salad, For best results, choose a good-quality natural pasta sauce.

 

PREHEAT OVEN TO 350 F. Spread thin layer of sauce over bottom of 13 x

9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna

noodles. Gently spread one-third of mashed tofu over noodles, then top

with one-third of remaining sauce. Sprinkle about one-third of vegetables

over sauce, then top with one-third of cheese. Repeat layering twice,

beginning with noodles and ending with cheese. Cover with foil and bake

until noodIes are tender, 35 to 40 minutes. If desired, uncover and

continue baking until cheese is golden, about 5 minutes. Remove from oven

and let stand 5 minutes before serving.

 

 

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