• 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.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.5, Fruit: 0.0, Bread: 1.3, Lean meat: 0.1, Fat: 0.6, Sugar: 0.1, Very lean meat protein: 0.2

  view detailed nutritional information

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