Healthy Vegetable Lasagna
Ingredients
- 1 Tbs. olive oil
- 1/2 large onion, chopped
- 3 C. sliced mushrooms
- 2 cloves roasted garlic, minced
- 3 C. broccoli florets, blanced
- 1/4 C. sliced black olives
- 1 C. low-fat ricotta cheese
- 1/2 C. silken tofu
- 2 Tbs. packed soy protein powder
- 1/4 tsp. oregano
- 1/4 tsp. basil
- 1 (8-oz.) package whole wheat lasagna noodles
- 3 C. tomato sauce
- 12 oz. shredded soy mozzarella
Directions
Preheat oven to 350 F. Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes longer. Remove from heat and add broccoli and olives. Mix gently. Combine ricotta cheese, tofu, soy protein powder, and herbs in a medium bowl until blended. Bring 4 quarts water and 1/2 tsp. olive oil to a boil. Add lasagna noodles and boil 12 minutes or until tender. Drain and rinse under warm water. Moisten the bottom of a 9X9-inch pan with 2 Tbs. of the tomato sauce. Put down a single layer of noodles. Spread with one-third of the ricotta mix, one-third of the vegetables, 2/3 C. tomato sauce, and one-fourth of the mozzarella. Repeat twice. Cover with remaining noodles, tomato sauce, and mozzarella. Bake in a preheated oven for 45 minutes or until bubbling.
Yield: 6 servings
