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Vegetable Tofu Lasagna
A delicious recipe prepared by
becarella
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Nutrition Facts
| Serving Size | 1 slice | ||
|---|---|---|---|
| Number of Servings | 8 | ||
| Amount Per Serving | |||
| Calories | 469 | ||
| Calories from Fat | 170 | ||
| % Daily Value* | |||
| Total Fat | 17.7 g | 27 % | |
| Saturated Fat | 7.9 g | 39 % | |
| Trans Fat | 0 g | ||
| Polyunsaturated Fat | 2 g | ||
| Monounsaturated Fat | 1.0 g | ||
| Cholesterol | 35 mg | 12 % | |
| Sodium | 560 mg | 23 % | |
| Potassium | 230 mg | 7 % | |
| Total Carbohydrate | 49 g | 16 % | |
| Dietary Fiber | 9 g | 36 % | |
| Sugars | 7 g | ||
| Other Carbs | 0 g | ||
| Protein | 29.7 g | 59 % | |
| Vitamin A | 21 % | ||
| Vitamin C | 39 % | ||
| Calcium | 42 % | ||
| Iron | 23 % | ||
| Vitamin D | 0 % | ||
| Vitamin E | 6 % | ||
| Vitamin K | 188 % | ||
| Thiamin | 6 % | ||
| Riboflavin | 6 % | ||
| Niacin | 2 % | ||
| Vitamin B6 | 7 % | ||
| Folic Acid | 5 % | ||
| Vitamin B12 | 1 % | ||
| Biotin | 0 % | ||
| Pantothenic Acid | 1 % | ||
| Phosphorus | 6 % | ||
| Iodine | 0 % | ||
| Magnesium | 7 % | ||
| Zinc | 5 % | ||
| Selenium | 2 % | ||
| Copper | 0 % | ||
| Manganese | 9 % | ||
| Chromium | 0 % | ||
| Molybdenum | 0 % | ||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
List of Ingredients
- 5 servings of Extra Firm Tofu
- 2 servings of Organic Valley Egg Whites
- 2 servings of Squash, summer, zucchini, includes skin, raw (1 medium)
- 3 servings of Spinach, raw (1 cup)
- 2 servings of Toasted Wheat Germ
- 1 serving of Parmesan Cheese
- 8 servings of Organic Tomato Sauce
- 8 servings of Whole Wheat Fusilli
- 6 servings of Shredded Mozzarella Cheese
- 7.5 servings of Organic Grass-Fed Ricotta
Recipe Description
Boil fusilli for ~4 minutes (not completely cooked) and drain.
Drain tofu and press out excess moisture. Mix tofu, ricotta, egg, and some shredded cheese together. Mix in partially cooked fusilli.
In a 9x13 pan, put down a layer of tomato sauce. Top with pasta/cheese/tofu mixture. Add layer of spinach zucchini slices. Repeat.
Top with remaining shredded cheese, parmesan and wheat germ.
Heat oven to 350. Cook covered with foil for 30 minutes. Uncover and cook another 10 minutes. Remove and let stand another 5 minutes.
Serves 8
Latest Eaters
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leewoodg ate this food Saturday, March 17
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ellengoldm ate this food Sunday, March 18
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mali7822 ate this food Thursday, June 9, 2011
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uvasid ate this food Monday, January 25, 2010
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tnorsworthy ate this food Wednesday, September 23, 2009
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