Date: Sun, 18 Feb 1996 12:33:01 -0600 From: email@example.com (Tracy Krajack) All this talk about lasagna has prompted me to send in my first submission. It is vegan, wheat-free, high in calcium, and really good: NOT REALLY LASAGNA "LASAGNA" (from the vegetarian journal) Boil potatoes whole until soft and let cool. Meanwhile, mix tomato sauce with italian seasoning. With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth. To assemble lasagna, cover the bottom of a 9*13 inch pan with 1/3 of the tomato sauce. Cover with 2 potatoes, very thinly sliced. Layer with 1/2 of the tofu mixture, the collard greens, 1/3 of the tomato sauce. Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce. Top with soy cheese. Bake at 375 for 45 minutes. Let stand for 15 minutes. (When I made this recipe, the soy cheese browned a little too much. You may want to bake for 10-20 minutes before putting it on.) FATFREE DIGEST V96 #48 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 15 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 4500.9mg||155 %|
|Potassium 3335.4mg||88 %|
|Total Carbohydrate 67.4g||20 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 51.7g|
|Protein 13.8g||20 %|
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Calories per serving: 297
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