Guest guest Posted November 12, 2001 Report Share Posted November 12, 2001 * 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 Quote Link to comment Share on other sites More sharing options...
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