This tasty lasagna is well balanced with protein, fiber and healthy fats and packed with lots of veggies. Enjoy with your favorite salad and good friends.
Ingredients
1/2 tablespoon vegetable spread (Earth Balance)
1/8 – 1/4 teaspoon cayenne pepper (optional)
No boil lasagna noodles
15 ounce extra firm non-GMO tofu
8 ounce hummus
2 eggs
2 cups cooked and drained lentil beans
1 large thinly sliced crooked neck yellow squash
4 cups organic baby spinach
25 ounce tomato basil pasta sauce
2 cups lite mozzarella cheese
Directions
Preheat oven to 400 degrees fahrenheit. In a large mixing bowl, mix tofu, hummus and eggs together. In a separate bowl and if desired mix cayenne pepper and tomato sauce together. In a casserole dish (2x9x13) assemble lasagna starting with thin layer of vegetable spread so the noodles don’t stick. Add some tomato sauce, then lay down the lasagna noodles to best fit the casserole dish. Add some tomato sauce, tofu and hummus mix, lentil beans, spinach, squash, and cheese. Continue for 3 layers. Next cover with a sheet of aluminum foil and place in oven for 40-45 minutes or until noodles are soft. Uncover and let cool for 15 minutes and enjoy. To make it vegan omit the eggs and cheese.
Nutrition Facts:
4″ square = 225 calories, 15 grams protein, 5 grams fiber, 5 grams fat