Title: Lasagna
Categories: None
Yield: 1 Servings

-----------------------------------SAUCE-----------------------------------
1 cn (28 ounce) crushed tomatoes
1 cn (8 ounce) tomato paste
1 qt Water
1 pk (12 ounces?) tofu Italian
-style sausage, 1/2 inch
-slices
1 lg Onion, chopped
5 Cloves garlic, minced (up to
-6)
1/4 lb Mushrooms, chopped (up to
-1/2)
4 Stalks celery, chopped (up
-to 5)
1 Red bell pepper, chopped
1 bn Parsley chopped -carrot tops>
1/3 c Chopped fresh basil
2 ts Dried oregano
1 ts Dried marjoram
1/2 ts Mrs. Dash spicey blend (up
-to 1)

-----------------------------------PASTA-----------------------------------
16 oz Wholewheat lasagne noodles

----------------------------------FILLING----------------------------------
2 Containers (16 ounce) nonfat
-ricotta cheese blended
-with:
2 Egg equivalent nonfat egg
-product

spray one large or two medium size baking pans with nonstick spray. put
about 1/2 to 3/4 cup sauce in pan. one layer of uncooked noodles. thick
layer of sauce. layer of uncooked noodles. layer of cheese mixture. layer
of noodles. sauce and noodles to use all.

cover with lid or foil and bake 350 F for about an hour and 15 minutes.

Let stand 15 to 30 minutes before servings, that way>.

**to make this dairy free, make tofu ricotta for the filling-- 1 pound soft
tofu, blend until smooth, a dding water as required, add 1/3 cup
nutritional yeast, blend well.

kwovolacto ovolacto Posted to fatfree digest V97 #024 by jrg14@cornell.edu
(Jan Gordon) on Mar 12, 1997