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Name: Lasagna with Tofu #3
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 4 c Tomato sauce; 3 Garlic minced; 1 c Shredded ff mozzarella soy; 1/4 c Lemon juice; 4 ts Dried Oregano; 4 md Potatoes; 6 c Fresh shredded collard; 20 oz Firm ff tofu; 4 ts Dried basil; 1 tb Italian seasoning

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INGREDIENTS

4 c Tomato sauce
3 Garlic ; minced
1 c Shredded ff mozzarella soy
1/4 c Lemon juice
4 ts Dried Oregano
4 md Potatoes
6 c Fresh shredded collard
20 oz Firm ff tofu
4 ts Dried basil
1 tb Italian seasoning

Servings

INSTRUCTIONS

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.) Recipe by: Vegetarian Journal (Tracy Krajack) Posted to Digest eat-lf.v097.n090 by "Ellen C." on Apr 3, 1997

NOTES

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Lasagna with Tofu #3

4 c Tomato sauce
3 Garlic minced
1 c Shredded ff mozzarella soy
1/4 c Lemon juice
4 ts Dried Oregano
4 md Potatoes
6 c Fresh shredded collard
20 oz Firm ff tofu
4 ts Dried basil
1 tb Italian seasoning

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.)    Recipe by: Vegetarian Journal (Tracy Krajack) Posted to Digest  eat-lf.v097.n090 by "Ellen C." <ellen@elekta.com> on Apr 3, 1997

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Nutrition

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Serving Size: 1 Serving (8418g)
Recipe Makes: 1 Servings

Calories: 2366
Calories from Fat: 123 (5%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 5.7g
Cholesterol 0mg		0 %
Sodium 36005.5mg		1242 %
Potassium 26647.5mg		701 %
Total Carbohydrate 535.9g		158 %
	Dietary Fiber 125.2g	501 %
	Sugars, other 410.7g
Protein 109.7g		157 %
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.

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Calories per serving: 2366

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