Easy Vegetarian Lasagna

By Tonya_Speed

Per serving: 220 Calories; 5g Total Fat; (18% calories from fat); 15g Protein; 30g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 972mg Sodium

Ingredients

• 1 tablespoon olive oil
• 1 8 ounce package uncooked lasagna noodles
• 8 green onions -- chopped
• salt and pepper to taste
• 1 cup sliced fresh mushrooms
• 1/4 teaspoon pepper
• 1 48-ounce jar spaghetti sauce (your choice)
• 2 teaspoon garlic powder (or more)
• 1/2 10.5-ounce package low-fat firm silken tofu
• 1 teaspoon oregano
• 1 10oz package frozen chopped spinach-defrosted and drained
• 1 8-ounce package shredded Mozzarella cheese
• 1 egg

Preparation

Step 1

Preheat oven to 350 degrees. Spray 9 x 13-inch baking pan with nonstick vegetable oil (I prefer the kind at the health food store, or use your own pump oil container -no propellant that way). Sauté green onions and mushrooms in olive oil till wilted. Add spaghetti sauce. Set aside.

Combine tofu, spinach, egg and seasonings, and mix well. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Cover pan of lasagna with aluminum foil (make a tent). Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving.