Try this Vegetarian Lentel Lasagna recipe, or contribute your own.
Suggest a better descriptioncook lasagna in boiling water for about 10 minutes. mix parsley, basil, lentils and tofu all together used for filling. layer pan with lasagna, filling, cooked tomatoes and tofu cheese. My pan filled 3 layers of each. bake for about 20 minutes at around 325. I easily could have inhaled the whole tray. Posted to fatfree digest by "Barbarisi, Karen R."
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4 | ||
Calories from Fat: 1 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 55.4mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
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: 4
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