| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Indian |
Main dish, Meatless |
6 |
Servings |
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) |
INSTRUCTIONS
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
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