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Vegetable LasagnaWith the blending of all the flavorful ingredients in this recipe, you most likely won't even taste the tofu.Ingredients: 3-4 cups spaghetti sauce 12 whole-wheat lasagna noodles 1/2 pound spinach, washed & chopped, or canned 1 cup cottage cheese One egg 3/4 cup Monterey Jack cheese, grated 3 tablespoons chopped fresh parsley (optional) 1 teaspoon vegetable seasoning 3/4 cup Parmesan cheese, grated 2 cups firm tofu, cut into tiny chunks Prepare sauce or use sauce from a can or jar if pressed for time. Meanwhile, cook noodles in water (with 1-teaspoon of oil added) for about ten minutes or until tender. Drain well. In a bowl combine all the ingredients except the spaghetti sauce. To assemble, spoon three to four-tablespoons of the sauce into the bottom of a 9 x 13-inch baking pan (or comparable size). Cover the sauce with four to five of the noodles, then a layer of the cheese mix, then the sauce. Make a second layer of the above, until all you have left is four to five noodles and sauce left. You should have two or three layers. Bake in a 350-degree oven for 40 minutes. Let stand for 15 minutes before cutting into squares. Recipe makes eight to ten servings. Courtesy of FitnessandFreebies.com Back to Previous Page
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