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Name: Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 pk (12 ounces?) tofu Italian; 1 bn Parsley chopped <or use; 1 cn (28 ounce) crushed tomatoes; 1 cn (8 ounce) tomato paste; 1 qt Water; 1 lg Onion chopped; 5 Cloves garlic, minced (up to; 1/4 lb Mushrooms, chopped (up to; 4 Stalks celery, chopped (up; 1 Red bell pepper, chopped; 1/3 c Chopped fresh basil; 2 ts Dried Oregano; 1 ts Dried marjoram; 1/2 ts Mrs. Dash spicey blend (up; 16 oz Wholewheat lasagne noodles; 2 Containers (16 ounce) nonfat; 2 Egg equivalent nonfat egg

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INGREDIENTS

1 pk (12 ounces?) tofu Italian
1 bn Parsley chopped
SAUCE
1 cn (28 ounce) crushed tomatoes
1 cn (8 ounce) tomato paste
1 qt Water
1 lg Onion ; chopped
5 Cloves garlic, minced (up to
1/4 lb Mushrooms, chopped (up to
4 Stalks celery, chopped (up
1 Red bell pepper, chopped
1/3 c Chopped fresh basil
2 ts Dried Oregano
1 ts Dried marjoram
1/2 ts Mrs. Dash spicey blend (up
PASTA
16 oz Wholewheat lasagne noodles
FILLING
2 Containers (16 ounce) nonfat
2 Egg equivalent nonfat egg

Servings

INSTRUCTIONS

spray one large or two medium size baking pans with nonstick spray. put about 1/2 to 3/4 cup sauce in pan. one layer of uncooked noodles. thick layer of sauce. layer of uncooked noodles. layer of cheese mixture. layer of noodles. sauce and noodles to use all. cover with lid or foil and bake 350 F for about an hour and 15 minutes. Let stand 15 to 30 minutes before servings, . **to make this dairy free, make tofu ricotta for the filling-- 1 pound soft tofu, blend until smooth, a dding water as required, add 1/3 cup nutritional yeast, blend well. kwovolacto ovolacto Posted to fatfree digest V97 #024 by jrg14@cornell.edu (Jan Gordon) on Mar 12, 1997

NOTES

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Lasagna

1 pk (12 ounces?) tofu Italian
1 bn Parsley chopped <or use
 SAUCE
1 cn (28 ounce) crushed tomatoes
1 cn (8 ounce) tomato paste
1 qt Water
1 lg Onion chopped
5 Cloves garlic, minced (up to
1/4 lb Mushrooms, chopped (up to
4 Stalks celery, chopped (up
1 Red bell pepper, chopped
1/3 c Chopped fresh basil
2 ts Dried Oregano
1 ts Dried marjoram
1/2 ts Mrs. Dash spicey blend (up
 PASTA
16 oz Wholewheat lasagne noodles
 FILLING
2 Containers (16 ounce) nonfat
2 Egg equivalent nonfat egg

spray one large or two medium size baking pans with nonstick spray. put  about 1/2 to 3/4 cup sauce in pan. one layer of uncooked noodles. thick  layer of sauce. layer of uncooked noodles. layer of cheese mixture. layer  of noodles. sauce and noodles to use all.    cover with lid or foil and bake 350 F for about an hour and 15 minutes.    Let stand 15 to 30 minutes before servings, <it is much easier to serve  that way>.    **to make this dairy free, make tofu ricotta for the filling-- 1 pound soft  tofu, blend until smooth, a dding water as required, add 1/3 cup  nutritional yeast, blend well.    kwovolacto ovolacto Posted to fatfree digest V97 #024 by jrg14@cornell.edu  (Jan Gordon) on Mar 12, 1997

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Nutrition

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Serving Size: 1 Serving (1505g)
Recipe Makes: 1 Servings

Calories: 52
Calories from Fat: 3 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 19.4mg		1 %
Potassium 210.8mg		6 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 3g	12 %
	Sugars, other 9g
Protein 1.5g		2 %
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: 52

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