Name: Easy Lasagna
Ingredients: 8 oz Mushrooms; chopped; 1 1/2 c Zucchini; chopped; 16 oz Tofu; 1 tb Lemon juice; 1 tb Dried parsley flakes; 1 ts Italian herb seasoning; 1/4 ts Black pepper; 3/4 c Water; 4 c Fat-free marinara sauce; 8 oz Lasagna noodles; uncooked; 4 oz Mozzarella-style soy cheese; grated; 1/4 c Parmesan-style soy cheese

No one is too weak to experience God’s power, but sadly our churches are filled with people that are too strong and too confident in themselves. There is no taste for God’s power unless you are convinced you need it. The physical suffering and mental anguish and disappointment and failure are not roadblocks, but the actual channels where God’s grace can flow and His power can be manifested in and through us. When we are weak we are strong when we depend on Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Veg02	1	servings

INGREDIENTS

8	oz	Mushrooms; chopped
1 1/2	c	Zucchini; chopped
16	oz	Tofu
1	tb	Lemon juice
1	tb	Dried parsley flakes
1	ts	Italian herb seasoning
1/4	ts	Black pepper
3/4	c	Water
4	c	Fat-free marinara sauce
8	oz	Lasagna noodles; uncooked
4	oz	Mozzarella-style soy cheese; grated
1/4	c	Parmesan-style soy cheese

INSTRUCTIONS

Preheat the oven to 350&deg;.
Saute the mushrooms and zucchini in a nonstick skillet until tender, adding
a little water if needed. Set aside.
Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley
flakes, Italian herb seasoning and pepper. Mix well.
Combine the water and marinara sauce. (The extra water will be absorbed by
the uncooked noodles.)
Assemble the lasagna: Put about 1/3 of the sauce on the bottom of a 9" x
13" baking dish. Top with half the uncooked noodles, half the tofu mixture,
half the Mozzarella-style soy cheese, and all of the mushrooms and
zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the
remaining tofu and then the last 1/3 of the sauce. Top with the remaining
Mozzarella and Parmesan soy cheeses.
Cover the casserole with foil. Bake at 350&deg; for one hour. Remove from oven
and let sit 10-15 minutes to make serving easier. Cut lasagna into
18    pieces (3 x 6).
Yield: 9 servings Serving size: 2 pieces
Per serving: 241 calories, 7 g total fat (0.8 g sat fat), 15 g pro, 32 g
carb, 3.9 g fiber, 493 mg sodium, 0 mg cholesterol Exchanges: 1-1/2 starch,
2 vegetable, 1 medium-fat meat
Recipe by: http://soyfoods.com/SimplySoy/   3/99
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