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LOCATION: Recipes >> Pasta Lasagna >> O L Vegetarian 13

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LASAGNA

28 ounce can crushed tomatoes
8 ounce can tomato paste
1 quart water
12 ounces pkg tofu Italian style sausage, 1/2 inch slices
1 large onion, chopped
5 to 6 cloves garlic, minced
1/4 to 1/2 pound mushrooms, chopped
4 to 5 stalks celery, chopped
1 red bell pepper, chopped
1 bunch parsley chopped
1/3 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 to 1 teaspoon Mrs. Dash spicey blend

16 ounces wholewheat lasagne noodles

2 16-ounce tubs nonfat ricotta cheese
nonfat egg product, equivalent of 2 eggs

Simmer together sauce ingredients. Blend together ricotta and
eggs.

Spray one large or two medium size baking pans with nonstick spray.
Put about 1/2 to 3/4 cup sauce in pan. One layer of uncooked
noodles. Thick layer of sauce. Layer of uncooked noodles. Layer
of cheese mixture. Layer of noodles. Sauce and noodles to use
all. Cover with lid or foil and bake 350 F for about an hour and
15 minutes

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