Ingredients 1T. soy oil
1 egg
8 green onions, chopped
1 8 oz. pkg. soy lasagna noodles, cooked
½ t. salt
1 c. sliced fresh mushrooms
¼ t. pepper
1 48 oz. jar low-sodium, low-fat spaghetti sauce
½ t. garlic powder
½ t. oregano
½ pkg. low-fat firm silken tofu
1 8oz. pkg. fat-free shredded Mozzarella cheese (add 10 oz. pkg. frozen chopped spinach, Parmesan or Asiago for more flavor)
10oz pkg. Frozen Chopped spinach, defrosted and drained
1 lb. Italian soy sausage crumbles
Instructions Preheat oven to 350°.Spray a 9” X 13” baking dish with non-stick soy vegetable spray. Saute green onions and mushrooms in soy oil.Add spaghetti sauce and soy sausage crumbles.Bring large pot of water to a boil; cook lasagna noodles in water until aldente, then drain and hold in cool water to avoid sticking.Combine tofu, spinach, egg and seasonings; mix well.In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by cooked lasagna noodles, tofu mixture, cooked lasagna noodles and top with remaining sauce mixture.Cover with foil and bake 45 minutes.Uncover, top with cheese and bake additional 15 minutes.Allow to stand 10 minutes before serving.
Notes Yield: 10 servings