HEART HEALTHY RECIPE (DINNER): VEGETARIAN LASAGNA

Base Ingredients:

·         12 ounces whole wheat lasagna

·         25 ounce jar Classico tomato Basil sauce

·         1 (14.5 ounce) can diced tomatoes

·         8 ounces veggies shreds mozzarella

Filling Ingredients:

·         14 ounce container of firm tofu

·         10 ounce chopped frozen spinach

·         2 egg whites

·         ½ TBSP Italian seasoning

·         ½ tsp. garlic powder

·         3 TBSP fat free Parmesan cheese

Preparing the Filling:

1.      Wrap all of the tofu in paper towels and place a heavy object on top of the Tofu for 10 minutes to soak up all the excess moisture

2.      In medium mixing bowl mash tofu with a fork

3.      When fully mashed, add the rest of the filling ingredients and mix well

Assembly:

4.      Cook the lasagna noodles according to the box directions and in a 9x13 pan, pour a thin layer of the Classico sauce, about ⅓ of the jar

5.      Line 3 noodles on top of the sauce and top the lasagna noodles with ½ of the tofu filling mixture

6.      Pour the can of diced tomatoes evenly over the top

7.      Layer 3 more lasagna noodles and pour the rest of the tofu filling mixtures on them and sprinkle with the mozzarella cheese

8.      Pour another ⅓ of the jar of sauce and another layer of lasagna noodles and pour on the rest of the sauce and top it with the rest of the mozzarella cheese

Servings:  8

Serving size:  ⅛ of 9x13 dish

Nutritional Information

Calories:  260

Fat:  6 g

Saturated Fat:  0 g                          

Cholesterol:  0 mg              

Sodium:  420 mg                  

Carbohydrate:  36 g            

Fiber:  7 g

Protein:  15 g

"The Perfect Day"
By: Nanette Cameron, RD