Vegetarian Lasagna

Servings: 6

Ingredients:

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 large sticks celery, chopped
• 1 red bell pepper, seeded and chopped
• 7 ounces mushrooms, chopped
• 6 tomatoes, peeled and chopped
• 2 tablespoons tomato paste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup soft tofu
• 3/4 pound lasagna noodles
• 1/4 cup seasoned breadcrumbs
• 1-1/2 tablespoons grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees. 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 inch 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.

Values per serving:
Calories: 136, Total Fat: 5.4 g
Fiber: 6.8 g