• 1 Tbs. olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 carrots, chopped
• 2 large sticks celery, chopped
• 1 red bell pepper, seeded and chopped
• 7 ounces mushrooms, chopped
• 6 tomatoes, peeled and chopped
• 2 Tbs. tomato paste
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup soft tofu
• 3/4 lb. lasagna noodles
• 1/4 cup seasoned breadcrumbs
• 1-1/2 Tbs. grated Parmesan cheese

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 229, fat 4.9g, 18% calories from fat, cholesterol 1mg, protein 9.0g, carbohydrates 40.3g, fiber 6.1g, sugar 10.5g, sodium 255mg, diet points 4.3.

The recommended wines are: Chianti, Zinfandel, or Beaujolais.

• 1-1/2 lbs. green beans, trimmed
• 2 tsp. unsalted butter, melted
• 1 Tbs. lemon juice

Place green beans in steamer basket over boiling water. Cover saucepan and steam 8-10 minutes, or until tender. Drain beans and transfer to a serving bowl. Stir in remaining ingredients and pepper to taste.

Per serving: calories 71, fat 2.1g, 23% calories from fat, cholesterol 5mg, protein 3.1g, carbohydrates 12.5g, fiber 5.8g, sugar 4.6g, sodium 11mg, diet points 0.9.

• 2 tsp. olive oil
• 1-1/4 lbs. cauliflower florets
• 1 medium red bell pepper, seeded and cut into 1/2 inch strips
• 3 cloves garlic, crushed
• 1/4 tsp. crushed red pepper
• 1/4 cup vegetable stock or water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

Per serving: calories 63, fat 3.0g, 38% calories from fat, cholesterol 0mg, protein 3.0g, carbohydrates 8.0g, fiber 4.2g, sugar 2.5g, sodium 39mg, diet points 1.2.

• 4 cups nonfat vanilla frozen yogurt
• 3 cups lowfat milk
• 1 cup frozen orange juice concentrate

Combine all ingredients in a blender and process until smooth.

Per serving: calories 390, fat 2.1g, 5% calories from fat, cholesterol 7mg, protein 13.7g, carbohydrates 77.9g, fiber 0.6g, sugar 67.3g, sodium 235mg, diet points 8.4.