Recipe - Vegetarian Lentel Lasagna

8 ounce Whole wheat lasagna
1 cn Eden or westbrae lentils
One half Box of low fat tofu
1 cn (16 oz) of muir glen ground
peeled tomatoes; cooked
with plenty of garlic and
mushrooms (I used crimini)
cooked for about 15
minutes.
Parsley
Basil
Ground red pepper
Tofu mozzarella

cook lasagna in boiling water for about 10 minutes. mix parsley, basil,
lentils and tofu all together used for filling. layer pan with lasagna,
filling, cooked tomatoes and tofu cheese. My pan filled 3 layers of each.
bake for about 20 minutes at around 325.

I easily could have inhaled the whole tray.

Posted to fatfree digest by "Barbarisi, Karen R." KBARBARISI@PARTNERS.ORG
on Nov 30, 1999, converted by MM_Buster v2.0l.