Vegetarian Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 256.2
- Total Fat: 6.9 g
- Cholesterol: 17.1 mg
- Sodium: 804.2 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.3 g
- Protein: 19.0 g
View full nutritional breakdown of Vegetarian Lasagna calories by ingredient
Introduction
I make this all the time. Of course depending on the size you cut your pieces the calories will be different. cut in 8 it is 256 cals cut in 10 it is 205 cal. about. this is very easy to mix. On occasion I have added mushroons to the mix and Parmesan cheese but that will change the cals. I make this all the time. Of course depending on the size you cut your pieces the calories will be different. cut in 8 it is 256 cals cut in 10 it is 205 cal. about. this is very easy to mix. On occasion I have added mushroons to the mix and Parmesan cheese but that will change the cals.Number of Servings: 8
Ingredients
-
9 dry lasagna noodle
I 12.3 oz (349 g) Silken lite tofu firm
1 can of Hunts spaghetti sauce (any flavor)
2 cups low fat cottage cheese or FF cottage cheese
1-2 tsp. Italian spice (season to taste)
1 cup cheddar cheese FF
Directions
1. Peheat oven to 350 Degrees.
2. Boil lasanga noodles according to package directions.
3. Mix together tofu,cottage cheese,1/2 cup cheddar cheese and italian spices.
*I use basil, chives, and dryed green pepers . You can us what ever spices suits your taste.
4. Prepare 13x9 x2 inch pan spray well with pam.
5. Layer ingredients:
- start with 3 lasagna noodles on bottom of pan
- 1/2 of the tofu/cottage cheese mixture.
- 1/3 of can Hunts Spaghetti Sauce (I use Hunt's
mushroom)
* Repeat twice
6. Ontop of last layer place the reaminging 3 lasagna noodles, and then the last 1/3 of spaghetti sauce. Sprinke top with remaining Cheddar cheese.
7. Bake for about 45 minutes or until cheese is brown and cripsy and sides of lasagna are bubbling.
** Works best to let lasagna set/cool about 10 minutes before cutting.
8. Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user COOKER123.
2. Boil lasanga noodles according to package directions.
3. Mix together tofu,cottage cheese,1/2 cup cheddar cheese and italian spices.
*I use basil, chives, and dryed green pepers . You can us what ever spices suits your taste.
4. Prepare 13x9 x2 inch pan spray well with pam.
5. Layer ingredients:
- start with 3 lasagna noodles on bottom of pan
- 1/2 of the tofu/cottage cheese mixture.
- 1/3 of can Hunts Spaghetti Sauce (I use Hunt's
mushroom)
* Repeat twice
6. Ontop of last layer place the reaminging 3 lasagna noodles, and then the last 1/3 of spaghetti sauce. Sprinke top with remaining Cheddar cheese.
7. Bake for about 45 minutes or until cheese is brown and cripsy and sides of lasagna are bubbling.
** Works best to let lasagna set/cool about 10 minutes before cutting.
8. Enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user COOKER123.