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Ingredientes
- 1 Tbsp. soyoil
- 8 ounce uncooked lasagna noodles
- 8 x green onions, minced
- 1/2 tsp salt
- 1 c. sliced fresh mushrooms
- 1/4 tsp pepper
- 48 ounce low-sodium low-fat spaghetti sauce
- 1/2 tsp garlic pwdr
- 1/2 pkt low-fat hard silken tofu, (10.5-oz)
- 1/2 tsp oregano
- 1 x 10 oz pa frzn minced spinach defrosted and liquid removed
- 1 x 8 oz pack fat-free shredded Mozzarella cheese
- 1 x egg
Direcciones
- Preheat oven to 350 F. Spray 9x13-inch baking pan with non-stick vegetable oil. Saute/fry green onions and mushrooms in soyoil. Add in spaghetti sauce. Set aside.
- Combine tofu, spinach, egg and seasonings, and mix well. In baking dish, begin with bottom layer of spaghetti sauce mix, followed by uncooked noodles, tofu mix, noodles, and top with remaining sauce.
- Cover pan of lasagna with aluminum foil. Bake for 45 min. Remove foil and top with cheese. Bake, uncovered, an additional 15 min. Allow to stand 10 min before serving.
- Yield 8-10 servings.
- Option: layer one 16-oz package of frzn vegetable medley between layers of lasagna noodles or possibly saute/fry 1 1/2 c. fresh vegetable combination.
