boil lasagna noodles till tender, meanwhile simmer chopped onion and garlic in vegetable broth till tender. add Italian seasoning and salt and pepper to taste. add marinara (I like roasted pepper and basil) to onion/garlic mix and blend. slice the eggplant and lasagna in 1/2 " slices. wash and chop spinach into 1/2 " strips. spray large pyrex pan with butter flavored spray and layer: sauce,noodles,soy cheese sliced vegetables sauce, noodles, soy cheese, vegetable. top w/ sauce and soy cheese. bake 300 for 45 min. let set a few minutes before serving. this freezes well and is even better the next day. Posted to fatfree digest by elle
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|Serving Size: 1 Serving (2104g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 5437.1mg||187 %|
|Potassium 1810mg||48 %|
|Total Carbohydrate 58.1g||17 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 37.1g|
|Protein 8.5g||12 %|
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Calories per serving: 244
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