Try this Spinach Lasagna with Tofu "Cheese" recipe, or contribute your own.Suggest a better description
"Cheese" mixture: Put tofu in food processor and process until smooth. Remove and drain on paper towels for 5 min. Drain the beans and put all ingredients for cheese mixture in processor. Process untill smooth and combined. Broccoli mixture: Put all ingredients for mixture in a skillet and heat through. Spinach mixture: Put milk in a saucepan. Add flour slowly while whisking. Heat over medium heat until boiling while stirring constantly. Continue to heat until thickened. Remove from heat and stir in spinach. Putting it all together: Lightly spray a 13x9 inch pan with cooking spray. Put .5 c of the spinach mixture in the bottom. Cover with 3 noodles. Layer half of the cheese mix, half of the borccoli mix and some marinara sauce. Top this with a little of the spinach mixture and three more noodles. Repeat the layers. Cover the last three noodles generously with spinach mixture. Cover the pan with aluminum foil and bake at 375 for about 35 minutes. Posted to fatfree digest by Tracy_C_Watson@mta.wfu.edu on May 20, 1998
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|Serving Size: 1 Serving (3318g)|
|Recipe Makes: 1|
|Calories from Fat: 152 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 31.7mg||10 %|
|Sodium 1574.4mg||54 %|
|Potassium 5524.1mg||145 %|
|Total Carbohydrate 177.5g||52 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 150.9g|
|Protein 102.2g||146 %|
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Calories per serving: 1227
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