Guest guest Posted October 12, 1999 Report Share Posted October 12, 1999 Vegetarian Lasagna 26 oz jar natural pasta sauce 8 oz pkg no-boil lasagna noodles ( i used regular) 16 oz pkg soft tofu, well drained and mased with fork until smooth 3 c. cut up fresh cooked vegies... broccoli, cauliflower, zucchini, spinach, etc. 8 oz pkg part skim shredded mozzarella cheese or mozz. soy cheese preheat oven to 350. spread thin layer of sauce over bottom of 13 x 9 glass or ceramic baking pan. top with layer of 3-4 lasagna noodles. gently spread one third of mashed tofu over noodles, then top with one third of remaining sauce. sprinkld about one third of vegies 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 noodles are tender, 35 - 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 per serving: 206 cal 14 g protein 8 g total fat (3 sat) 21 g carb 15 mg chol 766 mg sodium 2 g fiber Quote Link to comment Share on other sites More sharing options...
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