Pasta - Lasagna

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Sorry for sending Pasta with Beans and Olives again . . . . will be sending

Tomato Sauce recipe used in this recipe and Stuffed Pasta Shells.

 

 

* Exported from MasterCook *

 

Lasagna

 

Recipe By :Oh Boy, I Can't Believe It's Soy! - Sanaa Abourezk

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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15 lasagna noodles

12 ounces lite tofu

1/2 cup Parmesan cheese

10 fresh basil leaves -- chopped

1/4 cup soy milk

6 cloves garlic

2 tablespoons olive oil

4 cups Tomato Sauce

 

Preheat oven to 400 degrees.

 

For Pesto Sauce: - In a food processor, puree tofu, soy milk, cheese, garlic,

basil, oil, and salt to a smooth paste.

 

In a large pan, bring salted water to a boil. Add the lasagna noodles and cook

until al dente. Remove and place on a dish towel to cool.

 

Grease 13 x 9-inch baking dish. Pour thin layer of tomato sauce on the bottom

of the dish and cover with 3 noodles. Spread generous amount of tomato sauce

over first layer of noodles. Cover with another 3 noodles. Cover second layer

of noodles with generous amount of pesto sauce.

 

Repeat, in order, so you will have 5 layers with tomato sauce over the last

layer.

 

Cover with foil and bake for 25 minutes. Remove foil and continue to bake for

another 10 monutes, then serve.

 

 

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Per serving: 687 Calories (kcal); 8g Total Fat; (10% calories from fat); 24g

Protein; 129g Carbohydrate; 4mg Cholesterol; 847mg Sodium

Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0