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Tofu Lasagne

By : Kay

Tofu Lasagne

Serving Size : 12

1 pound tofu, firm
1 pound lean ground beef
1 pound ground pork
1 cup mushroom pieces
3 cups tomato sauce
1/2 teasp garlic powder
1/2 teasp onion powder
1 tablesp Italian seasoning
15 oz ricotta cheese
1 egg
1/2 cup parmesan cheese
1 lb mozzarella cheese
10 ounces frozen spinach

Slice tofu into 20 thin slices and press between layer of dishtowel. Cook meat with seasoning. Add sauce and mushrooms. Simmer 20 minutes. Check seasoning. Combine ricotta,1/4 c. parmesan and egg.
Use a 12 x 8 or 13 x 9 pan. Pour 1 cup of sauce on the bottom. Cover with half of the tofu slices. Half of the ricotta mixure goes on this. If you use spinach, add a layer and sprinkle with mozzerella. Repeat the layering once, ending with a third layer of sauce. Sprinkle remaining mozzerella and parmesan over top. Bake for one hour at 350. Let set for 10 minutes before cutting.
12 servings of:
Protein: 37.4
Carbohydrates: 8.8
Fibre: 1.9
ECC: 6.9

NOTES : You can add a package of thawed, drained frozen spinach in two layers as well. This brings the ECC to 8.6.

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