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| Home -> [Entrees, Fun & Easy, Italian, Pastas & Noodles, Picnic, Quick & Easy, Vegetables, Western European] -> [Easy day vegetable lasagna Recipe] |
Easy day vegetable lasagna
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| Artist: |
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Yield: |
6 |
| Categories: |
Entrees, Fun & Easy, Italian, Pastas & Noodles, Picnic, Quick & Easy, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Soy oil | | 8
| | Green onions, chopped | | 1
| cup | 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
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/2
| tsp | Garlic powder | | 1/2
| tsp | Oregano | | 8
| oz | Low-fat Mozzarella cheese | | | -(shredded) |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | Spray a 9 x 13-inch baking pan with non-stick vegetable coating. | | 3 | Saute green onions and mushrooms in soy oil. | | 4 | Add spaghetti sauce. | | 5 | Set aside. | | 6 | Combine tofu, spinach, egg, and seasonings and mix well. | | 7 | In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce. | | 8 | Bake for 45 minutes, covered with aluminum foil. | | 9 | Top with cheese and bake 15 minutes more. | | 10 | Allow to stand 10 minutes before serving. | | 11 | Serves 6-Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination. | | 12 | Nutritional analysis: calories 360°Fat 12.9g (3.3g saturated fat) carbohydrates 46g protein 17.8g cholesterol 42mg sodium 2229mg |
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