Veggie Lasagna with Tofurky Italian Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Ricotta Cheese, part skim milk, 1 cup * Mozzarella Cheese, part skim milk, 8 oz *Healthy Harvest Whole Wheat Blend Lasagna - 9 noodles*Ener-g egg replacer 1.5 tsp* Newman's Own Sockarooni Sauce, 2.5 cups*Tofurky Italian-Style Tofu Sausage w/ Sun Dried Tomatoes, 4 Sausages (1 pkg) *Mushrooms, 8 oz
Slice Tofurky Sausages into small disks. Spray with Pam - cook sausage disks until slightly brown.
In a small bowl, mix egg replacer and ricotta cheese.
In a 9 x 13 inch baking dish, layer sauce, 3 noodles, ricotta,mozzarella, sausage. Repeat layer (starting with sauce). Top with last 3 noodles and sauce. Keep enough mozzarella to top after baking.
Baked covered with foil at 375 degrees for one hour. Remove foil, sprinkle with cheese. Put in oven 10-15 until cheese melts and bubbly. Let sit 10 minutes before serving.
(it's ALWAYS better the second day!)
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNERGURL61.
In a small bowl, mix egg replacer and ricotta cheese.
In a 9 x 13 inch baking dish, layer sauce, 3 noodles, ricotta,mozzarella, sausage. Repeat layer (starting with sauce). Top with last 3 noodles and sauce. Keep enough mozzarella to top after baking.
Baked covered with foil at 375 degrees for one hour. Remove foil, sprinkle with cheese. Put in oven 10-15 until cheese melts and bubbly. Let sit 10 minutes before serving.
(it's ALWAYS better the second day!)
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNERGURL61.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 10.2 g
- Cholesterol: 17.3 mg
- Sodium: 537.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.4 g
- Protein: 19.8 g
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