Easy Day Vegetable Lasagna
1 tablespoon soyoil
1 8 ounce package uncooked lasagna noodles
8 green onions – chopped
1/2 teaspoon salt
1 cup sliced fresh mushrooms
1/4 teaspoon pepper
1 48-ounce jar low-sodium low-fat spaghetti sauce
1/2 teaspoon garlic powder
1/2 10.5-ounce package low-fat firm silken tofu
1/2 teaspoon oregano
1 10-ounce package frozen chopped spinach – defrosted and drained
1 8-ounce package fat-free shredded Mozzarella cheese
Preheat oven to 350ÂºF. Spray 9 Ã— 13-inch baking pan with nonstick vegetable oil. SautÃ© green onions and mushrooms in soyoil. 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.
Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving.
Yield 8-10 servings.
NOTES : Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or sautÃ© 1 1/2 cups fresh vegetable combination.