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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Stange - Waukee HS
Added: Sunday, April 19, 2009


1 tablespoon soy oil
8 green onions, chopped
1 cup sliced fresh mushrooms
1 48-ounce jar low-sodium, low-fat spaghetti sauce
1/2 package (10.5 ounce) low-fat firm silken tofu
1 10-ounce package frozen chopped spinach, defrosted and drained
1 egg
1 8-ounce package uncooked lasagna noodles
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 8-ounce package fat-free shredded Mozzarella cheese

Preheat oven to 350. Spray 9x13 inch baking pan with non-stick vegetable oil. Sauté green onions and mushrooms in soy oil. Add spaghetti sauce. Set aside.

Combine tofu, spinach, egg and seasonings, and mix well. In baking dish, begin with bottom later of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Bake for 45 minutes, cover with aluminum foil. Top with cheese and bake 15 minutes more. Allow to stand 10 minutes before serving. Yield 8-10 servings.

Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or sauté 1 1/2 cups fresh vegetable combination.




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