Easy Day Vegetable Lasagna

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* Exported from MasterCook *

 

Easy Day Vegetable Lasagna

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Indiana Soybean Board Pasta

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon soyoil

1 8 ounce package uncooked lasagna noodles

8 green onions -- chopped

1/2 teaspoon salt

1 cup sliced fresh mushrooms

1/4 teaspoon pepper

1 48-ounce jar low-sodium low-fat spaghetti sauce

1/2 teaspoon garlic powder

1/2 10.5-ounce package low-fat firm silken tofu

1/2 teaspoon oregano

1 10-ounce package frozen chopped spinach -- defrosted and

drained

1 8-ounce package fat-free shredded Mozzarella cheese

1 egg

 

Preheat oven to 350ºF. Spray 9 × 13-inch baking pan with nonstick

vegetable oil. Sauté green onions and mushrooms in soyoil. Add

spaghetti sauce. Set aside.

 

Combine tofu, spinach, egg and seasonings, and mix well. In baking

dish, begin with bottom layer of spaghetti sauce mixture, followed by

uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

 

Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove

foil and top with cheese. Bake, uncovered, an additional 15 minutes.

Allow to stand 10 minutes before serving.

 

Yield 8-10 servings.

 

Source:

" Indiana Soybean Board "

S(Internet address):

" http://www.soyfoods.com/index.html "

 

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Per serving: 220 Calories (kcal); 5g Total Fat; (18% calories from

fat); 15g Protein; 30g Carbohydrate; 23mg Cholesterol; 972mg Sodium

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

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Option: layer one 16-ounce package of frozen vegetable medley

between layers of lasagna noodles or sauté 1 1/2 cups fresh vegetable

combination.

Nutr. Assoc. : 1398 3878 0 0 0 0 896 0 26519 0 0 25022 0