Ingredients
- 13 baking with non stick vegetable coatin saute green onions (pan)
- 8 green onions
- 1 egg
- 1,400 ml low-fat spaghetti sauce
- 300 gr low-fat firm silken tofu
- 110 gr low-fat mozzarella cheese
- 85 gr mushrooms (sliced fresh)
- 55 gr lasagna noodles (uncooked)
- 38 gr spinach (frozen chopped)
- 16 ml soy oil
- 3 gr salt
- 2 gr garlic powder
- 1 gr pepper
- 1 gr 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 180ºC at 12.9g (3.3g saturated fat) Carbohydrates 46g Protein 17.8g Cholesterol 42mg Sodium 2229mg Reprinted with permission from the Indiana Soybean Development Council.
