Healthy Harvest Easy Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tbs olive oil2 cups fresh sliced mushrooms1 454 gram pkg medium tofu (2 cups)1 pkg yves italian ground round (vege hamburger)1 700 ml jar Healthy choice pasta sauce (3.5 cups)2 eggs1 1/2 cups water1 tbs shredded Asiago cheese11/2 cups Kraft 4 cheese italiano shredded cheese9 whole wheat lasagna noodles1 tsp each of basil, oregano, salt, 1/2 tsp pepper
Sautee mushrooms and ground round with olive oil in a dutch oven till mushrooms are soft. Add water and pasta sauce simmer for 10 minutes. stir tofu, half shredded cheese, asiago cheese, eggs, oregano, basil, salt and pepper in a separate bowl. Spread a quarter sauce in bottom of a lasagna pan. Arrange 3 uncooked noodles over sauce. Cover with one quarter sauce. Spread half of the tofu filling over sauce. Repeat layers of lasagna, sauce and tofu filling. Top with remaining noodles, sauce and remaining shredded cheese. Cover with foil. Bake for 45 minutes. Uncover and bake for 10 minutes or until bubbly. Let stand for 10 minutes before cutting.
Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIEGB.
Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIEGB.
Nutritional Info Amount Per Serving
- Calories: 226.8
- Total Fat: 7.6 g
- Cholesterol: 41.2 mg
- Sodium: 466.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.8 g
- Protein: 13.8 g
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