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Nutritional Facts
Serving Size 4oz (237g)
Serving Per Recipe 8
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| Amount Per Serving |
| Calories 280 |
Calories from Fat 90 |
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| % Daily Value * |
| Total Fat 10g |
15% |
| Saturated Fat 4g |
20% |
| Cholesterol 25mg |
8% |
| Sodium 760mg |
32% |
| Total Carb. 33g |
11% |
| Dietary Fiber 7g |
28% |
| Sugars 10g |
| Protein 16g |
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| Vitamin A |
100% |
| Vitamin C |
20% |
| Calcium |
20% |
| Iron |
15% |
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| * Percent Daily Values based on a 2,000 calorie diet. |
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Serves 8
1/2 pound soy crumbles
2 cloves garlic, minced
1 (32 ounces) jar spaghetti sauce
1/2 teaspoon fennel seed
2 teaspoons ground oregano
8 dry lasagna noodles
1 cup part skim Ricotta cheese or 8 ounces firm tofu
1/2 cup shredded carrots
9 ounce package frozen spinach, thawed and squeezed dry
2 egg whites
4 ounces part skim Mozzarella cheese (about 1 cup shredded) or vegetarian tofu Mozzarella cheese
Heat oven to Oven 350º. In skillet, brown soy crumbles and garlic; drain. Stir in remaining sauce ingredients; simmer about 15 minutes, stirring occasionally. Meanwhile, cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water. In a small bowl, combine ricotta cheese, carrot, spinach and egg whites; mix well. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1" of end. Roll up firmly toward unfilled end. Reserve 1 1/2 cups of sauce. Pour remaining sauce in ungreased 12x8" (2 quart) baking dish. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups. Cover; bake at for 30-40 minutes or until cheese is melted. Let stand 5 minutes before serving.
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