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Meatless Lasagna

Serves 8

1 pound soy crumbles
1/3 cup chopped onions
1/3 cup sweet green peppers, chopped
1 can (15 ounces) no salt added tomato sauce
1 package (8 ounces) egg noodles, cooked without salt
8 ounces light cream cheese or vegetarian tofu cream cheese
1 cup light cottage cheese or 8 oz. extra firm tofu
1/2 cup nonfat plain yogurt
1 tablespoon poppy seed

In a large skillet cook onion, and green pepper until the vegetables are tender. Stir in the tomato sauce. Mix in soy crumbles. Meanwhile, cook the noodles according to the package directions, except omit the salt; drain. In a small mixing bowl combine the cheeses, yogurt, and poppy seed; toss the cheese mixture with hot noodles.

Layer 3/4 noodle mixture in a 13 x 9 x 2" baking dish. Spoon the soy crumble mixture over the center of the noodles leaving a 1-2 inch border of uncovered noodles. Layer the remaining noodle mixture over the center of the soy crumble mixture, leaving a 1-2 inch soy crumble border.

Heat oven to Oven 375º. Bake, covered for 30 minutes. Uncover the casserole. Bake for 10-15 minutes more or until casserole is heated through.

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