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McDougall's Lasagna

My husband suggested that we have lasagna this weekend and I want to do
more cooking with soyfoods, so I made this recipe from McDougall's new
book.  It was easy to make because you don't have to cook the noodles first
or do a lot of preparation.  I cut the recipe in half and changed the
proportions a little so that I did not have small amounts of perishable
leftover ingredients.  My local stores do not carry lowfat tofu and fatfree
soy chesse, so I had to make the long trek to Whole Foods.

I liked the idea of covering the pan with parchment paper and then with
foil because the parchment paper kept the food from sticking to the foil.
This is a trick I will try in similar situations.

This is my modified version.

                     *  Exported from  MasterCook  *


Recipe By     : McDougall Program for Women, page 299, Modified
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes, Vegetarian          Pasta, Couscous, Etc.
                Vegetables                       Mcdougall Program For Women

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        lasagna noodles
  52      ounces        fat free pasta sauce (2 jars)
  16      ounces        packaged low fat tofu, drained
     1/2  teaspoon      onion powder
     1/8  teaspoon      garlic powder
  10      ounces        packaged frozen chopped spinach
                        thawed and squeezed dry
   8      ounces        packaged fat free soy mozzarella cheese -- thinly
                        fatfree parmesan cheese

Servings: 6-8   Preparation Time: 30 minutes   Cooking Time: 60 minutes
Resting Time: 10 minutes

Preheat oven to 350 degrees.

Crumble the tofu into a bowl.  Mix in onion and garlic powder.  Stir in
spinach and mix well.

Pour 1/2 jar of the pasta sauce in the bottom of a 13 1/2 x 9 inch baking
dish.  Lay 1/3 of the uncooked lasagna noodles over the sauce.  Take 1/2 of
the tofu mixture and spread it over the noodles, then pour the rest of the
jar of the pasta sauce over the tofu mixture and spread to cover well.  Lay
1/2 of the sliced soy cheese over the sauce, then follow with another layer
of noodles, tofu mixture, sauce and soy cheese.  Finish with a layer of
noodles, another 1/2 jar of sauce and sprinkle with fatfree parmesan
cheese, if desired.  Cover with parchment paper and then cover tightly with
foil.  Bake for 60 minutes.  Remove from oven, uncover and let rest for 10
minutes before serving.

It freezes well after baking. Use your favorite brand of fat free pasta
sauce, egg-free lasagna noodles, soy cheese and fresh tofu.  Do not use
aseptically packaged tofu in this recipe.

Calories:  278, FAT: 3g, CARBS:  1g, PROTEIN 21g, FIBER 6g.
McDougall Newsletter, May/June '98

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