| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 3 |
md |
Sweet potatoes |
| 1 |
lb |
Fresh spinach |
| 9 |
oz |
Firm tofu |
| 1 |
c |
Nonfat ricotta cheese |
| 1 |
ts |
Chopped basil |
| 1/4 |
c |
Chopped parsley |
| 1 |
|
Clove minced garlic |
| 1 |
|
Jar spaghetti sauce; 32-oz |
| 8 |
oz |
Shredded nonfat mozzarella cheese |
| 3 |
tb |
Wheat germ |
INSTRUCTIONS
1. Peel and thinly slice sweet potatoes. Lightly steam spinach; drain
and set aside. 2. FILLING: Drain the tofu slightly but don't squeeze out
the water. Place it with ricotta in the container of a blender or food
processor and blend till smooth. Transfer to a bowl and add oregano, basil,
parsley, and garlic; mix well. 3. ASSEMBLE the lasagna in a 9 x 13 inch
baking pan. Spread a thin layer of sauce in the bottom. Cover with a layer
of potato slices (first third). Spread half the tofu-ricotta filling over
potato. Cover with one-third (about 10oz) of the remaining sauce; sprinkle
with half the mozzarella. Layer with all the spinach. Continue to layer
remaining ingredients, end with sauce; then sprinkle with wheat germ. Bake
45 minutes at 375F/190C. Let stand 10 minutes before serving.
Variation: chop spinach and add it to the cheese filling.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:35 -0400
From: TheCookie@aol.com
NOTES : Here's an anti-cancer recipe emphasizing fiber, vitamins A and C,
folate and potassium from tempting ingredients. Like sweet potato
"noodles;" tofu and ricotta filling; fresh spinach; and a
convenient spaghetti sauce.
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