vegetarian lasagna
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| recipe by : |
| serving size : 0 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
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| one large box of lasagna noodles ` |
| one bunch spinach -- chopped ` |
| one medium sized container of no-fat |
| ricotta cheese` |
| one container of firm tofu` |
| 1 1/2 cups shredded mozzarella cheese` |
| 6 1/2 cups spaghetti sauce (your favorite jar or |
| make your own) |
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| chop the tofu into small cubes and mix it in well with the ricotta |
| (this does a great job of hiding it from those who are not fans). |
| in a large saucepan, boil the noodles until they are soft. |
| cover the bottom of a nonstick pan with a thin layer of the spaghetti |
| sauce. |
| now begins the layering. add a layer of noodles, then a layer of the |
| ricotta/tofu mix, then a layer of the chopped spinach, then a layer of |
| sauce, then the noodles again, and so on. be sure to save some |
| sauce--we will want that to be the last layer added. |
| sprinkle the mozzarella cheese on top and put the lasagna in a |
| 350-degree oven. watch for the cheese to melt and brown a little--that |
| means it's done. |
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| per serving: 0 calories (kcal); 0g total fat; (0% calories from fat); 0g |
| protein; 0g carbohydrate; 0mg cholesterol; 0mg sodium |
| food exchanges: 0 grain(starch); 0 lean meat; 0 vegetable; 0 fruit; 0 fat; 0 |
| other carbohydrates |
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| notes : |
| the recipe usually takes less than 20 minutes to cook, with the |
| majority of time going into preparation. this is a tasty treat that |
| gives you protein, carbohydrates, veggies, and some dairy too. it |
| really covers a lot of bases. |
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| (ID: 74576) Mirror: rec.food.recipes: Tue, Mar 15, 2005 |