Recipe - Easy Day Vegetable Lasagna

1 tablespoon Soy oil
8 Green onions; chopped
1 cup Sliced fresh mushrooms
48 ounce Jar lowfat spaghetti sauce
(any flavor)
10 ounce Lowfat firm silken tofu
10 ounce Frozen chopped spinach
defrosted and drained
1 Egg
8 ounce Uncooked lasagna noodles
1 teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Garlic powder
One half teaspoon Oregano
8 ounce Lowfat Mozzarella cheese
(shredded)

Preheat oven to 350 degrees. Spray a 9 x 13inch baking pan with nonstick
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 68.

Option: Layer one 16ounce 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.
MealMaster format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip