Ingredients
- 13 baking with non stick vegetable coatin saute green onions (pan)
- 8 green onions
- 1 egg
- 48 oz low-fat spaghetti sauce
- 10 oz low-fat firm silken tofu
- 8 oz low-fat mozzarella cheese
- 1 c mushrooms (sliced fresh)
- 8 oz lasagna noodles (uncooked)
- 10 oz spinach (frozen chopped)
- 1 tb soy oil
- 1 ts salt
- 1/2 ts garlic powder
- 1/4 ts pepper
- 1/2 ts oregano
Option: Layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or saute 1 l/2 cups fresh vegetable combination. Nutritional Analysis: Calories 360 Fat 12.9g (3.3g saturated fat) Carbohydrates 46g Protein 17.8g Cholesterol 42mg Sodium 2229mg Reprinted with permission from the Indiana Soybean Development Council.
