Vegetarian

VT's Vegetable Lasagna takes several minutes to prepare.

VT's Vegetable Lasagna takes several minutes to cook.

VT's Vegetable Lasagna makes 8 servings.

The ingredients for VT's Vegetable Lasagna are:

8 oz dry lasagna pasta
Pam
1/2 c onion
1 Tbs garlic, minced
1/2 c green bell pepper, diced
14 oz tofu, firm, diced
1 large can mushrooms (about 1 cup)
24 oz frozen mixed vegetables which have been defrosted. I used Normandy blend - broccoli, cauliflower, carrot, yellow carrot (about 8 cups)
23.5 oz pasta sauce, Prego Heart Smart Mushroom
2 oz mozzarella, part-skim, shredded

Here is how you make VT's Vegetable Lasagna:

Cook pasta according to directions. Drain.In a large fry pan, spray with Pam, and saute onion, garlic, and green pepper.Add diced tofu and mushrooms.Add mixed vegetables and pasta sauce.Preheat oven to 350.In the bottom of a 13x9 pan alternate layers of pasta and vegetable mixture, ending with vegetable mix. Cover with foil and bake for 30 minutes.Remove foil and add cheese. Bake for an additional 5 minutes until cheese is melted.Allow to cool slightly.Cut into 8 servings and enjoy!In a 13X9 pan, alternateServing Size: Makes 8 generous servings.Number of Servings: 8Recipe submitted by SparkPeople user TYLFAMILY.

The nutritional information for VT's Vegetable Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 253.2

• Total Fat: 4.5 g
• Cholesterol: 4.1 mg
• Sodium: 392.2 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 5.5 g
• Protein: 12.6 g