PUBLISHED 07/03/2003
Ingredients:
- 6 medium potatoes
- 2 lbs firm tofu
- 1/3 cup lemon juice
- 1 tbsp honey
- 1 Tsp salt
- 2 tbsp olive oil
- 4 tsp dried basil
- 1 tsp garlic powder
- 1 qt light spaghetti sauce
- 1 cup shredded, part-skim mozzarella cheese
When you're ready to assemble the lasagna, peel and slice potatoes. In a 9x13-inch pan, spread a thin layer of sauce. Layer half the sliced potatoes on top, then spread half of the tofu mixture over the potatoes, then half the remaining spaghetti sauce onto the tofu. Repeat this layering process with the remaining potatoes, tofu and sauce, then sprinkle mozzarella on top.
Bake in the oven at 350 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Serves 12.
Per serving: 251 calories; 25.8 g carb; 17.3 g protein; 10.4 g fat (35% of total calories); 511 mg sodium; 2.7 g dietary fiber.
