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Speedy Lasagna


Yield

Makes 6 servings

Ingredients

Vegetable nonstick cooking spray
1 jar (26 ounces) low-fat, reduced-sodium tomato pasta sauce
6 no-boil, oven-ready lasagna noodles (6-3/4X3-1/2 inches each)
1 package (12 ounces) meatless, ready-to-use soy crumbles
1 package (8 ounces) ready-to-use sliced mushrooms
2/3 cup ready-to-use finely shredded low-moisture, part skim mozzarella
3 tablespoons grated Parmesan

Preparation

  1. Preheat oven to 400°F. Lightly coat 8X8-inch glass baking dish with cooking spray.
  2. Put 1/2 cup pasta sauce on the bottom of the baking dish, tilting to spread. Place 2 lasagna noodles over the sauce. Spread 1/2 package of the meatless crumbles over noodles. Add 1/2 package of the mushrooms, pressing lightly to flatten. Top with 1/2 cup sauce, and sprinkle with 1/3 cup of the mozzarella.
  3. Repeat using the remaining crumbles, mushrooms, cheese and 1/2 cup sauce for second layer. Top with 2 remaining lasagna noodles and spread all remaining sauce over top to cover.
  4. Cover with 9-inch square of waxed paper and bake for 30 minutes. Remove from oven and let rest, covered, 5 minutes. Remove waxed paper and sprinkle top with Parmesan.
  5. To serve, cut lasagna into 6 (2X3-inch) pieces.

Nutritional Information

Serving Size: 1 (2X3-inch) lasagna piece
Sodium 846 mg
Protein 23 g
Fiber 8 g
Carbohydrate 35 g
Cholesterol 9 mg
Saturated Fat 2 g
Total Fat 3 g
Calories from Fat 12 %
Calories 257

Dietary Exchange

Vegetable 1
Starch 2
Meat 2

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