Vegetarian Lasagna

• 9 lasagna noodles
• 1 tbsp olive or canola oil
• 1 medium onion, chopped
• 4 large mushrooms (8 oz), sliced
• 1 clove garlic, minced
• 1 carton (10.25 oz) soft tofu, cut into 1/2-inch cubes
• 1/4 cup Parmesan cheese, grated
• 2 tsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 dried oregano
• 10 oz frozen chopped broccoli, thawed and squeezed of excess liquid
• 3 cups spaghetti sauce
• 1/4 cup part-skim mozzarella cheese, grated

Cook lasagna noodles; set aside. Heat oil in skillet for 1 minute over medium heat. Sauté onions, mushrooms, and garlic until onions are tender. In a bowl, mix together tofu, Parmesan cheese, parsley, slat, pepper and oregano. Mix onion mixture, tofu mixture, and broccoli. Spray and 8 x 11-inch baking dish with canola nonstick spray. Spread 1/2 cup tomato sauce in bottom of baking dish. Place 3 noodles on top of sauce. Spread half of broccoli-onion-tofu mixture on noodles. Spoon 1/2 cup sauce over broccoli mixture; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup sauce. Top with remaining noodles and sauce; sprinkle with mozzarella cheese. Cover with foil. Bake at 350 F for 40 minutes in preheated oven. Remove foil, bake another 10 minutes, and serve. Serves 8.

Nutrients per serving

• Calories: 247 • Carbohydrates: 35g • Protein: 12g • Saturated fat: 1g
• Monounsaturated fat: 2g • Cholesterol: 20mg • Fiber: 5g
• Soy protein: 3g • Vitamin C: 45mg • Fat: 6g