3377 .. VVEEGGEETTAABBLLEE LLAASSAAGGNNAA RREECCIIPPEE
Loaded with mushrooms, broccoli, and olives, this lasagna is both low-fat and delicious.
This lasagna may be made up to 2 days in advance. Prep time is 20 minutes and cook
time clocks in at about 1 hour for a total time of 1 hour and 20 minutes yielding 6
servings.
Ingredients:
1 Tablespoon olive oil
1/2 large onion, chopped
3 cups sliced mushrooms
2 cloves roasted garlic, minced
3 cups broccoli florets, blanched
1/4 cup sliced black olives
1 cup low-fat ricotta cheese
1/2 cup silken tofu
2 Tablespoons packed soy protein powder
1/4 teaspoon oregano
1/4 teaspoon basil
1 (8-ounce) package whole wheat lasagna noodles
3 cups tomato sauce
12 ounces shredded soy mozzarella
How to prepare:
Preheat oven to 350 F.
Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes.
Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes
longer.
Remove from heat and add broccoli and olives.
Mix gently.
Combine ricotta cheese, tofu, soy protein powder, oregano, and basil in a medium
bowl until blended.
Bring 4 quarts water and 1/2 teaspoon olive oil to a boil.