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| Healthy
Meat-Free Lasagna |
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Ingredients
| 2
Tbsp |
olive
oil |
| 1 |
medium
onion, chopped |
| 2
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cloves
garlic, minced |
| ¾
cup |
mushrooms,
sliced |
| 2
cans (14 ½ ounces) |
stewed
tomatoes |
| 1
can (16 ounces) |
tomatoe
sauce |
| ½
cup |
zucchini,
thinly sliced |
| 2
tsp |
dried
sweet basil |
| 1
Tbsp |
oregano |
| 1
Tbsp |
dried
parsley flakes |
| 8
ounces |
lasagna
noodles, uncooked |
| 1
pound |
fresh
spinach, washed and chopped |
| 1
cup |
tofu,
chopped |
| ½
cup |
part-skim
ricotta cheese |
| ¼
cup |
parmesan
cheese, grated |
| ½
cup |
low-fat
(1%) cottage cheese |
| ½
cup |
frozen
egg substitute, thawed |
|
1 cup |
part
skim mozzarella cheese, shredded |
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Method |
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Pre-heat
oven to 350 degrees F. Place oil in pan and sauté onion,
garlic and mushrooms. Add stewed tomatoes, tomato sauce,
zucchini, and herbs. Simmer for 15 minutes.
Cook
noodles according to package directions. Drain and rinse.
Lightly steam fresh spinach and drain well.
Mix tofu, ricotta, Parmesan, and cottage cheeses with egg
substitute.
In bottom of a 9 x 13 inch baking dish spread a small amount
of tomato mixture. Add one layer of noodles, 1/3 of spinach,
1/3 of tofu-cheese mixture, 1/3 of remaining tomato sauce.
Repeat layering procedure twice ending with tomato sauce.
Sprinkle mozzarella cheese over top. Bake 45 minutes until
hot and bubbly. Let stand 10 minutes before serving.
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| Nutritional
Information - |
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Serving
Size: 1/2 cup
Number of Servings: 8
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| Calories:
280 |
Carbohydrate:
18 g |
| Protein:
33 g |
Fiber:
4 g |
| Fat:
8 g |
Sodium:
580 mg |
| Cholesterol:
3 g |
Calcium:
180 mg |
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