Easy Day Vegetable Lasagna

Title:
Easy Day Vegetable Lasagna

Yield:
6 Servings

Categories:
Main
Dishes,
Meatless




Ingredients:





     1 tb Soy oil


     8    Green onions; chopped


     1 c  Sliced fresh mushrooms


    48 oz Jar low-fat spaghetti sauce


          - (any flavor)


    10 oz Low-fat firm silken tofu


    10 oz Frozen chopped spinach


          - defrosted and drained


     1    Egg


     8 oz Uncooked lasagna noodles


     1 ts Salt


   1/4 ts Pepper


   1/2 ts Garlic powder


   1/2 ts Oregano


     8 oz Low-fat Mozzarella cheese


          -(shredded)






 Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick


 vegetable coating. Saute green onions and mushrooms in soy oil. 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.


 


 Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake


 15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8.


 


 Option: Layer one 16-ounce package of frozen vegetable medley between


 layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination.


 


 Nutritional Analysis:


 Calories                360


 Fat                   12.9g (3.3g saturated fat)


 Carbohydrates           46g


 Protein                 17.8g


 Cholesterol             42mg


 Sodium                  2229mg


 


 Reprinted with permission from the Indiana Soybean Development Council.


 Meal-Master format by Karen Mintzias


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip