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Vegetarian Lasagna

Vegetarian Lasagna



Vegetarian Lasagna
Preparation time: 20 min Servings: 6
Cooking time: 70 min

Ingredients:
3/4 lb lasagna noodles
1/4 cup seasoned breadcrumbs
1-1/2 tbsp grated Parmesan cheese
2 tbsp tomato paste
1/4 cup fresh basil, chopped
1/4 cup parsley, chopped
3/4 cup soft tofu
2 large celery stalks, chopped
2 cloves garlic, crushed
1 red bell pepper, seeded and chopped
7 oz mushrooms, chopped
6 tomatoes, peeled and chopped
1 tbsp olive oil
2 onions, chopped
2 carrots, chopped
Cooking Directions:
Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 in. ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.
Nutritionist Recommended For:
Low Cholesterol
Nutrition Facts
Calories 130
% Calories From Fat 32.5%
Total Fat 4.7g
Saturated Fats 0.9g
Mono-unsaturated Fats 2.1g
Poly-unsaturated Fats 1.3g
Cholesterol 1.4mg
Sodium 150mg
Total Carbohydrates 18g
Dietary Fiber 4.4g
Sugar 8.2g
Protein 6.4g
More Information
Vitamins
Thiamin B1 0.18 mg Vitamin K 68 mcg Vitamin A 4700 IU Vitamin E 1.8 mg Pantothenic Acid 1.1 mg Vitamin B6 0.32 mg Choline 32 mg Riboflavin B2 0.21 mg Vitamin D 6.9 IU Vitamin B12 0.035 mcg Vitamin C 50 mg Niacin B3 3.3 mg Minerals
Sodium 150 mg Zinc 1.1 mg Copper 0.37 mg Iron 2.2 mg Calcium 100 mg Manganese 0.51 mg Magnesium 42 mg Fluoride 10 mcg Potassium 700 mg Phosphorus 140 mg Selenium 9.1 mcg
Posted by Layla at 12:15 PM 0 comments

Good and Healthy Foods

What You Need
1/4 cup Cholesterol-free egg product
1 English muffin, split, toasted
1 2% Milk Sharp Cheddar Singles
1 slice Turkey Bacon, cooked, cut crosswise in half
Make It

COOK egg product in skillet sprayed with cooking spray on medium heat 3 min. or until set, stirring occasionally.

FILL muffin halves with egg, Singles and bacon.
Kitchens Tips
Special Extra
This is the perfect breakfast idea for the person on the go. Grab a napkin or paper towel to hold the sandwich and a banana to help round out the meal.


Pineapple-Chicken Kabobs

What You Need
1 lb. Boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 each red and green pepper, cut into 1-1/2 inch pieces
1 fresh pineapple, peeled, cored and cut into 1-1/2-inch chunks
1/2 cup Light Balsamic Vinaigrette Dressing, divided
Make It

THREAD chicken, peppers and pineapple alternately onto 4 skewers.

BRUSH with 1/4 cup dressing. Refrigerate 1 hour.

HEAT grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining dressing.
Kraft Kitchens Tips
Grilled Rainbow Beef Kabobs
Substitute sirloin steak pieces for the chicken, and cherry tomatoes, onion wedges and mango slices for the peppers. Marinate kabobs as directed, then grill 20 min. or until meat is done.