Lasagna 
serves 9

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Lasagna
This lasagna is both mouthwatering and filling, but not overloaded with calories, fat and sodium. Make this wonderful meal for dinner and save the leftovers for lunch.
Ingredients:
1 package firm tofu, drained
1/2 cup chopped onion
2-3 cloves chopped garlic
14.5 ounce can no-sodium diced tomatoes
4 ounce can no-sodium tomato paste 
1/4 cup red wine
1 tablespoon fresh oregano
1 cup plant based ricotta 
1/4 cup Nutritional yeast 
1 cup shredded plant based mozzarella cheese
9 lasagna noodles (uncooked)
Directions:
  1. Heat a large skillet over medium heat, add a couple tablespoons of water and cook the onion and garlic until done.
  2. Crumble the drained tofu between your fingers and add to the onions and garlic. Cook 1-2 minutes
  3. Stir in tomatoes, tomato paste, wine and oregano. (Season with salt to taste.) Heat to boiling, reduce heat to low, cover and simmer for 20 minutes.
  4. In a medium bowl, combine ricotta cheese and Nutritional yeast. Mix well to blend.
  5. In the bottom of a 12x8-inch rectangular baking dish spread 1/3 of tomato sauce. Cover the sauce with 3 uncooked lasagna noodles. Top with 1/2 the cheese mixture, then sprinkle with 1/3 of the shredded mozzarella cheese.
  6. Spread 1/2 the remaining tomato sauce on top of the cheese. Top with 3 more uncooked noodles. Spread the rest of the cheese mixture over the noodles and top with 1/2 of the rest of the mozzarella.
  7. Top with the last 3 uncooked noodles and spread with the last of the tomato sauce. Top with the rest of the shredded cheese. Cover with foil.
  8. Bake in a pre-heated 350 degree oven for 55-60 min. (or until lasagna noodles are tender). Let stand 5-10 minutes before serving.
Calories 285, Fat 4.5g, Cholesterol 0mg, Sodium 169 mg
Carbohydrates 29g, Fiber 2,3g, Sugars 2.1g, Protein 13.1g