Rae Udy

RECIPES: Mediterranean Lasagna, Lazy Day Tofu Lasagna, Parmesan Herb Bread

By Rae Udy

The cold temperatures of winter are a great reason to turn on the oven and start cooking.
Mediterranean Lasagna is a low fat and low calorie version of the Italian favorite. Providing 13 grams of protein with only 215 calories, this delicious main dish is a nutritional powerhouse. One serving contains eight percent iron, 17 percent vitamin A and 31 percent daily value of calcium.
Lazy Day Tofu Lasagna is a sneaky way to add vegetables and protein-rich tofu to your diet. Each serving provides over 15 grams of protein with just five grams of total fat and 220 calories.
Bake Parmesan Herb Bread right along with the lasagna for a hearty and healthy meal.

MEDITERRANEAN LASAGNA
9 pieces whole wheat lasagna
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 small eggplant, peeled and finely diced
3 cups part-skim Ricotta cheese
4 ounces Feta cheese, crumbled
1 cup plain low-fat yogurt
1 28-ounce can tomato sauce
½ (one-half) cup grated Parmesan cheese
Cook lasagna according to package directions. Drain and set noodles on foil to cool. Warm oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. When vegetables are done, stir in tomato sauce. Remove from heat and set aside one cup of tomato mixture. Meanwhile, stir together the Ricotta, Feta and yogurt in a small bowl. In a lightly oiled or sprayed nine by thirteen inch baking dish, spread a little of the tomato mixture over the bottom and cover with three pieces of lasagna. Spoon some of the Ricotta mixture over the lasagna. Continue to layer with tomato mixture, lasagna and Ricotta. Place a layer of noodles on top. Spread the reserved tomato mixture on top and sprinkle with Parmesan. Bake uncovered for 45 minutes in a preheated 350 degree oven, until cheese is melted and golden brown. Serves 10.

LAYZ DAY TOFU LASAGNA
1 tablespoon olive oil
8 green onions, chopped
1 cup sliced fresh mushrooms
1 48-ounce jar low-sodium, low-fat spaghetti sauce
½ (one-half) 10.5-ounce package low-fat firm silken tofu
½ (one-half) teaspoon garlic powder
½ (one-half) teaspoon oregano
1 10-ounce package frozen chopped spinach, defrosted and drained
1 egg or soy egg substitute
1 eight-ounce package uncooked spinach or whole wheat lasagna noodles
1 8-ounce package fat-free shredded Mozzarella cheese or soy Mozzarella cheese
Heat oil in a large saucepan and cook green onions and mushrooms until tender. Add spaghetti sauce. Set aside. Combine tofu, spinach, egg and seasonings in a bowl and mix well. In a nine by thirteen lightly oiled or sprayed baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce. Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Remove from oven and allow to stand 10 minutes before serving to firm before slicing. Yield 10 servings.

PARMESAN HERB BREAD
3 ½ (three and one-half) cups whole wheat pastry flour
1 cup grated Parmesan cheese
2 tablespoons sugar
2 packages dry active yeast
½ (one-half) teaspoon each: oregano, basil, marjoram and thyme
1 teaspoon salt
1 ¼ (one and one-quarter) cups water
1 egg, at room temperature or soy egg substitute
1 egg white, lightly beaten or omit with vegan recipe
In large bowl, combine 1 ½ (one and one-half) cups flour, cheese, sugar, yeast, herbs and salt. Heat water until very warm, 125 degrees and stir into dry ingredients. Stir in whole egg and enough remaining flour to make soft dough. Knead on lightly floured surface, until smooth and elastic, about four minutes. Cover and let rest ten minutes. Roll dough to seven by eleven-inch rectangle. Roll up tightly from short end as for jelly roll and pinch seam and ends to seal. Place in oiled loaf pan. Cover and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Brush loaf with egg white. Bake in a preheated 375 degree oven for 25 to 30 minutes or until done and golden brown. Remove from pan and cool on wire rack. Slice to serve eight to twelve.