| 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°.
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° 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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