Vegetable Lasagna

[Guest guest]

Vegetable Lasagna

8 to 10 kid-size servings—Lacto

 

 

26-oz. jar natural pasta sauce

8-oz. pkg. no-boil lasagna noodles

16-oz. pkg. soft tofu, well drained and mashed with

fork until smooth

3 cups cut-up fresh cooked vegetables, such as

broccoli, cauliflower, zucchini and/or spinach

8-oz. pkg. part-skim shredded mozzarella cheese or

mozzarella-style soy cheese (2 cups)

Preheat oven to 350°F. Spread thin layer of sauce over

bottom of 13 x 9-inch glass or ceramic baking pan. Top

with layer of 3 or 4 lasagna noodles. Gently spread

one-third of the mashed tofu over noodles, then top

with one-third of the remaining sauce.

 

Sprinkle about one-third of the vegetables over sauce,

then top with one-third of the cheese. Repeat layering

twice, beginning with noodles and ending with cheese.

 

Cover with foil and bake until noodles are tender, 35

to 40 minutes. If desired, uncover and continue baking

until cheese is golden, about 5 minutes. Remove from

oven and let stand 5 minutes before serving.

 

PER serving: 206 CAL; 14 G PROT; 8 G TOTAL FAT (3 SAT.

FAT); 21 G CARB.; 15 MG CHOL; 766 MG SOD.; 2 G FIBER

 

 

 

 

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