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1 Tablespoon Soy Oil
8 Green Onions, chopped
1 cup Sliced fresh Mushrooms
48 oz Jar low-fat Spaghetti Sauce (any flavor)
10 oz Low-fat firm silken Tofu
10 oz Frozen chopped Spinach, defrosted and drained
1 Egg
8 oz Uncooked Lasagna Noodles
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano
8 oz Low-fat Mozzarella Cheese (shredded)
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Preheat oven to 350 degrees F. 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.
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