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Suggest a better descriptionPreheat the oven to 350?. Saute the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed. Set aside. Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well. Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.) Assemble the lasagna: Put about 1/3 of the sauce on the bottom of a 9" x 13" baking dish. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella and Parmesan soy cheeses. Cover the casserole with foil. Bake at 350? for one hour. Remove from oven and let sit 10-15 minutes to make serving easier. Cut lasagna into 18 pieces (3 x 6). Yield: 9 servings Serving size: 2 pieces Per serving: 241 calories, 7 g total fat (0.8 g sat fat), 15 g pro, 32 g carb, 3.9 g fiber, 493 mg sodium, 0 mg cholesterol Exchanges: 1-1/2 starch, 2 vegetable, 1 medium-fat meat Recipe by: http://soyfoods.com/SimplySoy/ 3/99
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Serving Size: 1 Serving (1138g) | ||
Recipe Makes: 1 servings | ||
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Calories: 296 | ||
Calories from Fat: 111 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 172.1mg | 6 % | |
Potassium 985.6mg | 26 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 14.2g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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