Title: Vegetarian Lentel Lasagna
Categories: None
Yield: 1 servings

8 oz Whole wheat lasagna
1 cn Eden or westbrae lentils
1/2 Box of low fat tofu
1 cn (16 oz) of muir glen ground
-peeled tomatoes; cooked
-with plenty of garlic and
-mushrooms (I used crimini)
-cooked for about 15
-minutes.
Parsley
Basil
Ground red pepper
Tofu mozzarella

cook lasagna in boiling water for about 10 minutes. mix parsley, basil,
lentils and tofu all together used for filling. layer pan with lasagna,
filling, cooked tomatoes and tofu cheese. My pan filled 3 layers of each.
bake for about 20 minutes at around 325.

I easily could have inhaled the whole tray.

Posted to fatfree digest by "Barbarisi, Karen R."
on Nov 30, 1999, converted by MM_Buster v2.0l.