vegan - Mushroom/Broccoli Lasagna

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* Exported from MasterCook *

 

Mushroom/Broccoli Lasagna

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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lasagna pasta

vegan spagetti sauce (Five Brothers

Roasted Vegetables)

1 package firm regular tofu

1 package fresh mushrooms -- sliced

1/2 head broccoli florets -- small

1 onion

dab of canola or olive oil

Italian seasonings of your liking

 

Boil pasta according to directions. While that boils, saute

the mushrooms, onion and

broccoli until SLIGHTLY soft in a little olive oil. Put the

tofu in a plastic baggie and squash the Italian seasonings into

the crumbled tofu until thoroughly mixed.

Grease a 9-x-9 pan with a little olive oil and then layer the

ingredients like this:

-- pasta, sauce, crumbled tofu (raw), vegetable mixture and

then begin again with the pasta until you are out of

ingredients.

Bake on about 300-350 degrees until this is all warm.

Serve with garlic bagel chips and a mixed green salad.

Serves: 4

Preparation time: 20-30 minutes

 

 

 

Source:

" vegweb "

 

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Per Serving (excluding unknown items): 12 Calories; trace Fat (4.4% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 1/2 Vegetable.

 

 

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