Lasagna! It's What's For Dinner

I decided to try something different for Wordful Wednesday. Please check out my video - it lays the foundation for the rest of the post. I believe that I am a good cook but during the hectic work week I look for shortcuts to help me out. One of my best recipes is for vegetable lasagna. Prep time is only 15 minutes and in the oven it goes. 45 minutes later my dinner is done. I add a grocery store salad and garlic bread and dinner is served. Here is a photo of the full dinner.

All of the members of my household are lactose intolerant so I use soy cheese. I generally use Prego Chunky Vegetable for my sauce (adding a few seasonings for extra flavor) but last night I used 2 Bertolli Sauces: Spicy Tomato and Basil and Mushroom with Ripe Olives. The sauce was delicious! To cut down on the cost I always pick up pasta sauce on sale and stock up. I will usually make my own salad too but the Publix brand Cesar Salad Mix was on sale so I purchased that. The garlic bread is also Publix brand.

I cut corners and saved money, my kind of meal!

Here is the recipe; if you try it I would love to hear how it turns out!

Easy Day Vegetable Lasagna

1 tablespoon soyoil	1 8-ounce package uncooked lasagna noodles
8 green onions, chopped	1/2 teaspoon salt
1 cup sliced fresh mushrooms	1/4 teaspoon pepper
1 48-ounce jar low-sodium, low-fat spaghetti sauce	1/2 teaspoon garlic powder
1/2 package (10.5-ounce) low-fat firm silken tofu	1/2 teaspoon oregano
1 10-ounce package frozen chopped spinach, defrosted and drained	1 8-ounce package fat-free shredded Mozzarella cheese
1 egg

Preheat oven to 350° F. Spray 9x13-inch baking pan with non-stick vegetable oil. Sauté green onions and mushrooms in soyoil. Add spaghetti sauce. Set aside.

Combine tofu, spinach, egg and seasonings, and mix well. In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving. Yield 8-10 servings.

Option: layer one 16-ounce package of frozen vegetable medley between layers of lasagna noodles or sauté 1 1/2 cups fresh vegetable combination.

Per serving (10 ounces): 274 calories, 19.8 grams protein, 39 grams carbohydrates, 5.3 grams total fat, 3.3 grams saturated fat, 24 mg cholesterol, 408 mg sodium.

For more Wordful Wednesday visit Angie's Seven Clown Circus.

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