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    You are in: Home / Recipes / Tofu-Veggie Lasagna Recipe
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    Tofu-Veggie Lasagna

    Average Rating:

    1 Total Reviews

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    • on July 04, 2003

      This is my new favorite recipe!!! I'm going to make it again & put individual portions in the freezer for taking to work for a really great lunch. I love this recipe!! I confess to a few modifications: the result is a vegetarian, lo-cal delight! (1) I used TVP (texturized vegetable protein) reconstituted w/ mushroom boullion instead of meat & included fennel when I simmered the sauce to give a hint of sausage seasoning. (2) I used a 10 ounce pkg. of frozen spinach & deleted the zuchini altogether. I sauteed the veges w/ Molly McButter & garlic granules instead of fresh garlic & added dried parsley flakes. (3) I used plain, extra firm tofu that I pressed for about an hour to squeeze out the water & make it easier to slice plus it then absorbes the flavors of the dish better (4)I used no-fat cottage cheese pureed in a food processor w/ egg beaters instead of an egg & I added chipotle spice, too (5) I used salt & pepper on each layer of tofu when assembling the dish.

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    Nutritional Facts for Tofu-Veggie Lasagna

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.9
     
    Calories from Fat 153
    45%
    Total Fat 17.0 g
    26%
    Saturated Fat 7.3 g
    36%
    Cholesterol 99.9 mg
    33%
    Sodium 966.0 mg
    40%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 14.6 g
    58%
    Protein 23.4 g
    46%

    The following items or measurements are not included:

    garlic and onion tofu

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