Broccoli Lasagna

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Broccoli Lasagna

Makes 6 servings

 

 

 

9 uncooked curly edged lasagna noodles

1 container (15 oz.) veggie ricotta cheese

2 Tbs. grated veggie Parmesan cheese

1 tsp. dried basil

1/4 tsp. garlic powder

1/4 cup soy milk

1 jar (14.5 oz.) low-fat Parmesan Alfredo sauce (substitute 1 cube

silky Tofu blended with Veggie Parmesan, 1/2 tsp garlic powder, 1/4 tsp of

salt and 1/4 cp of Soy Milk)

 

1 pkg. (10 oz.) frozen chopped broccoli, thawed and well-drained

1 can (6-6 ½ oz.) sliced mushrooms, drained

4 oz. (l cup) shredded veggie mozzarella cheese

 

1. Preheat oven to 375ºF. In large pot of boiling, salted water, cook

noodles as package directs; drain.

 

2. In a bowl Jr., combine ricotta, Parmesan cheese, basil and garlic

powder. In a small bowl, stir milk into sauce. On bottom of an 2-quart

Square Casserole, spread 1/4 cup of the Alfredo sauce. Arrange 3 noodles in

dish, folding over noodles, if necessary. Spread with l/3 of the remaining

sauce, layer with half the broccoli, half the ricotta mixture and half the

mushrooms. Sprinkle with 1/4 cup mozzarella. Top with 3 more lasagna noodles

and repeat layering, ending with 1/4 cup mozzarella. Top that layer with

last 3 noodles, the remaining sauce and the remaining mozzarella cheese.

 

3. Bake 30-35 minutes until heated through. Let stand 10 minutes

before cutting to serve.

 

Per serving: 344 cal.; 23 g. pro.; 12 g. fat; 39 g. carb.; 655 mg.

sodium

 

 

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