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Preheat oven to 350°F.
Cook the lasagne noodles in 2 quarts of boiling water until they
are slightly firm in the
middle. Drain and rinse with cold water.
Spray a skillet with olive oil cooking spray. Sauté
onions (covered) over medium
heat 3 or 4 minutes; add garlic and sauté both until brown,
about 1 minute. Add
water and pasta sauce followed by the rest of the vegetables. Increase
heat to medium-high,
bring to a boil and remove from the stove.
Blend tofu, cheese, basil and green onion in food processor or blender until smooth.
Place a thin layer of sauce in the bottom of a 8"x8"x2" ceramic
dish, followed by a layer
of noodles, followed by a layer of cheese filling, followed by a layer of
sauce, etc until done,
ending with sauce on top. Sprinkle with mozzarella.
Bake covered at 350°F for 45 minutes. Lasagne is done when
cheese is brown and center
is bubbly. Cool 5 minutes before cutting and serving.
NOTES: Vegetable spray may be used for olive oil spray; however,
the olive oil spray
adds better flavor. Lowfat ricotta cheese can be substituted for the tofu.
If you must use
dried basil, cut the amount in half. But you're really better off with
fresh!
Nutritional Info (original recipe):
CALORIES 310; FAT 4.5g (sat 1g); CHOL 5mg; SODIUM 610mg; CARB 49g
(fiber 2g, sugar 9g);
PROT 17g
Source: Food For Health Vol4,No.5 May 1996