vegetarian lasagna

(16 servings)

12 oz. lasagna noodles
3 gloves garlic, finely chopped
3 tablespoons oil, plus extra for pan
2 cups sliced mushrooms
2 cups sliced green bell peppers
10-oz. bag spinach, coarsely chopped
2 eggs, lightly beaten
1 pound tofu, drained and crumbled up (use food processor)
3/4 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley, minced
5 cups marinara sauce
1 pound mozzarella cheese, shredded
3 oz. Parmesan cheese

Cook lasagna noodles according to package directions. Rinse with cold water. Drain well and set aside. Lightly oil a 9 x 13 inch casserole. Sauté garlic briefly in oil in a large frying pan. Add mushrooms and green pepper and sauté until softened, about 5-7 minutes. Remove to a large bowl. In same frying pan, cook spinach until wilted (5-7 minutes). Drain off liquid. Combine spinach with mushroom and green peppers. Let mixture cool well. Then stir in beaten eggs. Toss crumbled tofu with oreganos, salt, pepper and parsley. In baking pan, spread a thin layer of marinara sauce. Follow with one layer of lasagna noodles. Cover noodles with spinach mixture, then half of tofu, half of mozzarella cheese. Repeat layers, starting again with marinara sauce, until all ingredients are used up (top layer should be mozzarella). Sprinkle Parmesan cheese over top and bake in a 350F oven for about 1 hour or until casserole is bubbling and cheese on top is melted and lightly browned. Sprinkle with parsley before serving. Can be frozen before or after baking. Per serving: 243 calories, 16 gm protein, 16 gm carbohydrates, 14 gm fat, 6 gm saturated fat, 61 mg cholesterol, 764 mg sodium. From The Washington Post.

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