Lasagna

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* Exported from MasterCook *

 

Lasagna

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 109

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups TVP granules

1 1/2 cups water -- heated to boiling

1 tablespoon kitchen bouquet

1 envelope Butter Buds

1 large onion -- chopped

3 cloves garlic -- minced

1 teaspoon garlic powder

2 teaspoons Italian seasoning

28 ounces canned stewed tomatoes

6 ounces canned tomato paste

24 ounces cottage cheese

15 ounces ricotta cheese fit-free

8 ounces nonfat mozzarella cheese -- shredded

6 oven ready lasagna pasta

 

Serving Size: 6

 

In a small mixing bowl combine TVP granules with hot water, kitchen bouquet

and Butter Buds, set aside. In a large saucepan saute onion and garlic in

small amount of water or vegetable broth until tender. Season to taste

with salt and pepper. Add garlic powder, Italian seasoning, stewed

tomatoes and tomato paste. Mix well. Simmer mixture for 10 minutes. Add

TVP mixture to tomato sauce and simmer an additional 10 minutes. Remove

from heat.

 

In a medium size mixing bowl combine cottage cheese with ricotta cheese,

mixing well. In a lightly sprayed 9x13 inch baking dish, place a small

amount of tomato mixture in bottom of dish to keep pasta from sticking.

 

Place a layer of 3 lasagna noodles on top of this, then a layer of tomato

mixture, two cheese mixture and a layer of grated mozzarella

cheese. Repeat layers. Bake covered in a 350 degree oven for 45 to 60

minutes. After removing from oven, let set for 10 minutes to set.

 

Traditional lasagna pasta may be used, but would have to be cooked

according to package direction, prior to using in this recipe.

 

Nutritional analysis: Calories 205, Fat 1.7, Cholesterol 7, Carbohydrate

20, Protein 18.4, Sodium 608.

 

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