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How To make Easy Day Vegetable Lasagna
1 tb Soy oil
8 Green onions; chopped
1 c Sliced fresh mushrooms
48 oz Jar low-fat spaghetti sauce
- (any flavor) 10 oz Low-fat firm silken tofu
10 oz Frozen chopped spinach
- defrosted and drained 1 Egg
8 oz Uncooked lasagna noodles
1 ts Salt
1/4 ts Pepper
1/2 ts Garlic powder
1/2 ts Oregano
8 oz Low-fat Mozzarella cheese
-(shredded) Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Saute green onions and mushrooms in soy oil. 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. Bake for 45 minutes, covered with aluminum foil. Top with cheese and bake 15 minutes more. Allow to stand 10 minutes before serving. Serves 6-8.
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.
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INGREDIENTS:
Lasagna sheets- 6
Oil - 3-4 tsp
Garlic - 1 tbsp(chopped)
Onion - 1
Carrot -1
Bell Pepper- 1 cup
Cauliflower- 1/2 cup
Cabbage - 1 cup
Spinach - 1 cup
Sweetcorn - 1/2 cup
Chiliflakes- 1 tsp
Oregano- 1 tsp
Black pepper- 1 tsp
Pasta sauce - 1 cup
Boiled Kidney beans- 1 cup
mozzarella Cheese
Water- 3-4 cups
Salt- as per taste
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This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light and flavorful tomato sauce, and lots of cheese make this the best veggie lasagna ever. I know that saying this is the “best lasagna ever” is a bold statement, but we genuinely believe it. I love lasagna in all its forms. We’ve shared a variety of them, but this one is the one that’s our most popular.
Veggie Lasagna Ingredients (the recipe is on Inspired Taste)
• 14 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, 3 to 4 cloves
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups
• Salt and fresh ground black pepper, to taste
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