1/3 c. mushrooms
1/2 c. spinach, baby, fresh, chopped
1/8 c. carrots, diced
1/3 c. zucchini, diced
1/3 c. squash, yellow, diced
1 1/3 T. onion, medium, chopped
1/4 t. garlic, minced
2 1/2 T. tomatoes, diced, no salt added
1/3 c. tomato sauce, no salt added
1 t. Italian seasoning
dash black pepper
1 1/2 lasagna noodles, cut in half
1/2 c. mozzarella cheese, part skim, shredded (reserve 1 T. )
3 T. ricotta cheese, reduced fat
3 T. tofu, silken
2 t. egg, beaten or egg product
2 t. Parmesan cheese, shredded
Preheat oven to 400F. Boil 2 c. water and add in lasagna noodles. Cook until tender (about 6 minutes). Mix vegetables, with tomatoes, tomato sauce and spices. In a separate bowl, mix mozzarella, ricotta, tofu, egg and parmesan cheese. Place 1/4 c. tomato/vegetable mixture in a mini loaf size aluminum pan. Place 1/2 of a noodle on top on tomato mixture followed by 1/3 c. cheese mixture. Continue layering tomato sauce, noodles, and cheese until finished. Top with reserved mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 minutes. Let stand for 5 minutes before serving.
Makes 1 servings.
Nutrition Information: 250 calories; 9 g fat; 25 mg cholesterol; 290 mg sodium; 26 g carbohydrates; 3 g fiber; 16 g protein.