vegan lasagan

[Guest guest]

This recipe would be vegan is you skipped the parmesan. Is there a soy

substitute for parmesan?

 

Kathleen

* Exported from MasterCook *

 

Lasagna

 

Recipe By : McDougall Program for Women, page 299, Modified

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables McDougall Program For Women

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces lasagna noodles

52 ounces fat free pasta sauce -- (2 jars)

16 ounces Tofu, firm, reduced fat

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

10 ounces packaged frozen chopped spinach

thawed and squeezed dry

8 ounces packaged fat free soy mozzarella cheese -- thinly

sliced

fatfree parmesan cheese

 

Servings:6-8 Preparation Time: 30 minutes Cooking Time: 60 minutes

Resting Time: 10 minutes

 

Preheat oven to 350 degrees.

 

Crumble the tofu into a bowl. Mix in onion and garlic powder. Stir in

spinach and mix well.

 

Pour 1/2 jar of the pasta sauce in the bottom of a deep 13 1/2 x 9 inch

baking dish. Lay 1/3 of the uncooked lasagna noodles over the sauce. Take

1/2 of the tofu mixture and spread it over the noodles, then pour the

remaining 1/2 jar of the pasta sauce over the tofu mixture and spread to

cover well. Lay 1/2 of the sliced soy cheese over the sauce, then follow

with another layer of noodles, tofu mixture, sauce and soy cheese. Finish

with a layer of noodles, another 1/2 jar of sauce and sprinkle with

fatfree parmesan cheese, if desired. Cover with parchment paper and then

cover tightly with foil. Bake for 60 minutes. Remove from oven, uncover

and let rest for 10 minutes before serving.

 

Hint:. It freezes well after bakingt. Use your favorite brand of fat free

pasta sauce, egg-free lasagna noodles, soy cheese and fresh tofu. Do not

use aseptically packaged tofu in this recipe.

 

www.drmcdougall.com

McDougall Newsletter, May/June '98

 

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