Tofu Lasagna
Ingredients
1 # Lasagna noodles
1/4 cup chopped parsley
1 28 oz. Can tomato puree
1 cup tofu mashed
2 tsp. Dried basil
1/4 cup grated Parmesan cheese
1/2 tsp. Garlic powder
3 cloves garlic
1/2 tsp. Oregano
1 # lowfat cottage cheese
8 oz. Part skim mozzarella cheese, sliced
1 9 oz. Can artichoke hearts chopped
1/2# mushrooms, cut in half
1 10 oz. Package spinach fresh or frozen
Directions
Steam fresh spinach or thaw frozen spinach, set aside. Cook lasagna noodles according to package directions. When done, drain, douse with cold water and set aside.
Mix together tofu, crushed garlic, cottage cheese and 1 Tbsp. Parmesan. In a separate bowl, combine mushrooms, parsley, spinach and artichoke hearts. Combine tomato puree, basil, garlic powder and oregano. Spread a thin layer of this sauce in a large baking dish (10" X 15") followed by a layer of noodles. Top this with layers of the vegetable mixture, mozzarella cheese and the tofu mixture. Spoon another layer of sauce over all this, followed by another layer of pasta. Continue to build layers, reserving enough tomato sauce to cover the final layer of pasta. Sprinkle with 3 Tbsp. Parmesan cheese. Bake at 350 degrees for a bout 40 minutes. Let stand briefly before cutting and serving.
Dietary Information
Nutrient Analysis: Per serving: Serves about 8
Calories: 420
Chol: 8mg
Sodium: 337mg
Fiber: 2.0gm
Fat: 7.0gm
CHO: 31gm
Prot: 23gm
Sat. fat: 2.5
Mufa: 2.5
Pufa: 1.5
