1 serving whole wheat lasagna noodles
1 serving organic non gmo tofu
1 T. minced garlic
1/2 fresh zucchini, cut into ribbons with a vegetable peeler
1/4 fresh cooked squash, such as acorn
1 C. fresh spinach leaves, cut up
1/2 fresh tomato, sliced
1/4 tsp. poultry seasoning
black pepper to taste
1 cup no sugar added marinara pasta sauce (I used Ragu Light Tomato Basil)
Any other vegetables on hand
Boil noodles as directed. Using a fork, mash up tofu and add garlic, poultry seasoning and black pepper. Put a little sauce on the bottom of a loaf pan. Top with noodles, tofu mixture, noodles, squash ribbons , squash , spinach leaves and tomato. Add remaining noodles and sauce.
Bake 30-45 min until bubbly.
Makes 1 serving.