vegetarian lasagna
 
recipe by : 
serving size : 0 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
 
one large box of lasagna noodles ` 
one bunch spinach -- chopped ` 
one medium sized container of no-fat 
ricotta cheese` 
one container of firm tofu` 
1 1/2 cups shredded mozzarella cheese` 
6 1/2 cups spaghetti sauce (your favorite jar or 
make your own) 
 
chop the tofu into small cubes and mix it in well with the ricotta 
(this does a great job of hiding it from those who are not fans). 
in a large saucepan, boil the noodles until they are soft. 
cover the bottom of a nonstick pan with a thin layer of the spaghetti 
sauce. 
now begins the layering. add a layer of noodles, then a layer of the 
ricotta/tofu mix, then a layer of the chopped spinach, then a layer of 
sauce, then the noodles again, and so on. be sure to save some 
sauce--we will want that to be the last layer added. 
sprinkle the mozzarella cheese on top and put the lasagna in a 
350-degree oven. watch for the cheese to melt and brown a little--that 
means it's done. 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving: 0 calories (kcal); 0g total fat; (0% calories from fat); 0g 
protein; 0g carbohydrate; 0mg cholesterol; 0mg sodium 
food exchanges: 0 grain(starch); 0 lean meat; 0 vegetable; 0 fruit; 0 fat; 0 
other carbohydrates 
 
notes : 
the recipe usually takes less than 20 minutes to cook, with the 
majority of time going into preparation. this is a tasty treat that 
gives you protein, carbohydrates, veggies, and some dairy too. it 
really covers a lot of bases. 
 
 
 
-- 
 
(ID: 74576) Mirror: rec.food.recipes: Tue, Mar 15, 2005


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