Easy Day Vegetable Lasagna

Recipe Ingredients

1 tablespoon	15ml	Soy oil
8		Green onions - chopped
1 cup	237ml	Sliced fresh mushrooms
1		Low-fat spaghetti sauce - (any flavor)
10 oz	284g	Low-fat firm silken tofu
10 oz	284g	Frozen chopped spinach
1		Egg
8 oz	227g	Uncooked lasagna noodles
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Oregano
8 oz	227g	Low-fat mozzarella cheese - (shredded)

Recipe Instructions

Thaw and drain the frozen spanish. Preheat oven to 350F. 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.

Source:
Michele Urvater

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