Healthy Recipes

Yield: 6 servings

Nutritional Info (Per Serving):

Calories: 326, Total Fat: 13 g, Saturated Fat: 5 g, Carbs: 25 g, Protein: 24 g, Sodium: 314 mg, Cholesterol: 28 mg, Dietary Fiber: 4 g

Prep Time: 10 minutes
Cook Time: 50 minutes                                         

Total Time: 60 minutes

Ingredients: 

8 oz. vegetarian crumbles
4 tbsp margarine with plant sterol
2 cups tomato sauce, no salt added
8 oz. whole-wheat lasagna noodles
15 oz. fat-free ricotta cheese
1 cup shredded low-sodium mozzarella cheese
½ cup grated Parmesan cheese
½ cup water

1. Heat plant sterol for a minute in a large heavy skillet, and then brown the crumbles. Add tomato sauce and simmer for 5 minutes before removing from heat.

2. Preheat oven to 350 *F.

3. Assemble lasagna in an ungreased 13x9x2 inch baking pan by layering first a small amount of sauce and 1/4 cup of water on the bottom of the pan. Follow with a thin layer of noodles, and then another thin layer of sauce and 1/4 cup of water (water will add moisture for cooking the lasagna). Top with a layer of ricotta, then mozzarella and finally parmesan. Repeat layers ending with sauce.

4. Bake, covered, for 40 to 50 minutes or until lightly browned and bubbly.

5. Serve 2/3 of lasagna, and save remainder for lunches that week. Enjoy.