Lasagna

A hearty and surprisingly not unhealthy lasagna -- that is, if you control the cheese content. Using tofu, which I do, instead of meat helps a lot, since it melts and helps everything get a bit gooey. You can make as many layers as you want -- I usually make three, but you can do four if you’re feeling extra-hungry.

ingredients

6 flat uncooked whole wheat lasagna noodles
1/2 yellow squash, cut into thin half-moons
1/2 zucchini, cut into thin half-moons
1/2 cup sautéed mushrooms
1/2 cup thinly sliced sautéed eggplant
1/2 cup shredded fresh basil
4 oz. goat cheese (I suggest a nice chevre)
4 oz. feta cheese
1 cup mozarella
1/2 cup reduced fat ricotta cheese
1/2 cup grated parmesean cheese
1 28 oz jar spaghetti sauce
10 oz extra firm tofu, thinly sliced
1 teaspoon dried oregano
salt, pepper to taste

directions

1
Spray an 8X10 baking dish with cooking spray (or brush with olive oil). Ladle 1/3 of the sauce on the bottom, then emplace 3 of the noodles. Layer the ingredients however you want, except for the goat, feta, ricotta, and half the mozarella cheese, which is best scooped out into dots right under the top layer of noodles.
2
Cover the pile of goodness with the last 3 noodles, and cover that with the remainder of the sauce. Cover all the noodles, or they’ll turn crispy. Put the remainder of the mozarella, and then the parmesean cheese on top.
3
COVER WITH FOIL. Bake for 45 minutes or so - until noodles are done and eveything is all bubbly. Remove from oven, top with rest of mozzarella, throw back in for 5 minutes uncovered.

Source: Joshua Foust