1 tb Soy oil
8 Green onions; chopped
1 c Sliced fresh mushrooms
48 oz Jar low-fat spaghetti sauce
– (any flavor) 10 oz Low-fat firm silken tofu
10 oz Frozen chopped spinach
– defrosted and drained 1 Egg
8 oz Uncooked lasagna noodles
1 ts Salt
1/4 ts Pepper
1/2 ts Garlic powder
1/2 ts Oregano
8 oz Low-fat Mozzarella cheese
-(shredded) Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Saute 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 layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce. Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake 15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8.
Option: Layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination. Nutritional Analysis: Calories 360 Fat 12.9g (3.3g saturated fat) Carbohydrates 46g Protein 17.8g Cholesterol 42mg Sodium 2229mg Reprinted with permission from the Indiana Soybean Development Council.