| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | servings | ||
INGREDIENTS
| 8 | oz | Whole wheat lasagna |
| 1 | cn | Eden or westbrae lentils |
| 1/2 | Box of low fat tofu | |
| 1 | cn | (16 oz) of muir glen ground peeled tomatoes; cooked with plenty of garlic and mushrooms (I used crimini) cooked for about 15 minutes. |
| Parsley | ||
| Basil | ||
| Ground red pepper | ||
| Tofu mozzarella |
INSTRUCTIONS
cook lasagna in boiling water for about 10 minutes. mix parsley, basil, lentils and tofu all together used for filling. layer pan with lasagna, filling, cooked tomatoes and tofu cheese. My pan filled 3 layers of each. bake for about 20 minutes at around 325. I easily could have inhaled the whole tray. Posted to fatfree digest by "Barbarisi, Karen R." <KBARBARISI@PARTNERS.ORG> on Nov 30, 1999, converted by MM_Buster v2.0l.
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