Zucchini Lasagna with Soy

[Guest guest]

* Exported from MasterCook *

 

Zucchini Lasagna with Soy

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 onions -- chopped

4 cloves garlic -- minced

32 ounces tomato sauce

1 16 oz package lasagna noodles

1 tablespoon basil

1 tablespoon oregano

5 1/2 tablespoons marjoram

10 1/2 ounces firm tofu

1 pound low-fat mozzarella cheese

2 zucchini -- sliced

 

Preheat oven to 375F. To prepare tomato sauce: In a large pan lightly cook

onions and garlic in a small amount of sesame oil. Add a prepared 32 ounces of

tomato sauce (or make by adding 4 ounces of tomato paste to 28 ounces of chopped

Italian tomatoes). Mix all spices into the sauce and bring to a boil, then

quickly turn to simmmer. Boil lasagna noodles. Cut the tofu into thin slices,

and use it in place of ricotta cheese. To assemble the lasagna: alternate

layers of noodles, sliced zucchini, tofu, sauce, and cheese. Oven-bake for 40

minutes.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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

 

Per Serving (excluding unknown items): 608 Calories; 6g Fat (8.7% calories from

fat); 26g Protein; 117g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1394mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 4 1/2 Vegetable; 1/2 Fat.

 

NOTES : serves 4 to 6

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