1 tablespoon olive oil
\n1\/2 large onion, chopped
\n3 cups sliced mushrooms
\n2 cloves roasted garlic, minced
\n3 cups broccoli florets, blanced
\n1\/4 cup sliced black olives
\n1 cup low-fat ricotta cheese
\n1\/2 cup silken tofu
\n2 tablespoons packed soy protein powder
\n1\/4 teaspoon oregano
\n1\/4 teaspoon basil
\n1 (8-ounce) package whole wheat lasagna noodles
\n3 cups tomato sauce
\n12 ounces shredded soy mozzarella<\/p>\n
Preheat oven to 350 F. Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes longer. Remove from heat and add broccoli and olives. Mix gently. Combine ricotta cheese, tofu, soy protein powder, and herbs in a medium bowl until blended. Bring 4 quarts water and 1\/2 teaspoon olive oil to a boil. Add lasagna noodles and boil 12 minutes or until tender. Drain and rinse under warm water. Moisten the bottom of a 9X9-inch pan with 2 tablespoons of the tomato sauce. Put down a single layer of noodles. Spread with one-third of the ricotta mix, one-third of the vegetables, 2\/3 cup tomato sauce, and one-fourt of the mozzarella. Repeat twice. Cover with remaining noodles, tomato sauce, and mozzarella. Bake in a preheated oven for 45 minutes or until bubbling.<\/p>\n
Yield: 6 servings
\nCalories: 330
\nFat: 7g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tablespoon olive oil 1\/2 large onion, chopped 3 cups sliced mushrooms 2 cloves roasted garlic, minced 3 cups broccoli florets, blanced 1\/4 cup sliced black olives 1 cup low-fat ricotta cheese 1\/2 cup silken tofu 2 tablespoons packed soy protein powder 1\/4 teaspoon oregano 1\/4 teaspoon basil 1 (8-ounce) package whole wheat lasagna noodles 3 cups tomato sauce 12 ounces shredded soy mozzarella Preheat oven to 350 F. Heat olive oil in a nonstick skillet; add onion and cook…<\/p>\n