Quick & Easy Vegetable Lasagna with Soy Crumbles

INGREDIENTS

Vegetable nonstick cooking spray 1 jar (26 ounces) low-fat, reduced-sodium tomato pasta sauce 6 no-boil, oven-ready lasagna noodles (6-3/4X3-1/2 inches each) 1 package (12 ounces) meatless, ready-to-use soy crumbles 1 package (8 ounces) ready-to-use sliced mushrooms 2/3 cup ready-to-use finely shredded low-moisture, part skim mozzarella 3 tablespoons grated Parmesan

PREPARATION:

1. Preheat oven to 400°F. Lightly coat 8X8-inch glass baking dish with cooking spray.
2. Put 1/2 cup pasta sauce on the bottom of the baking dish, tilting to spread. Place 2 lasagna noodles over the sauce. Spread 1/2 package of the meatless crumbles over noodles. Add 1/2 package of the mushrooms, pressing lightly to flatten. Top with 1/2 cup sauce, and sprinkle with 1/3 cup of the mozzarella.
3. Repeat using the remaining crumbles, mushrooms, cheese and 1/2 cup sauce for second layer. Top with 2 remaining lasagna noodles and spread all remaining sauce over top to cover.
4. Cover with 9-inch square of waxed paper and bake for 30 minutes. Remove from oven and let rest, covered, 5 minutes. Remove waxed paper and sprinkle top with Parmesan.
5. To serve, cut lasagna into 6 (2X3-inch) pieces.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1 (2X3-inch) lasagna piece Sodium 846 mg Protein 23 g Fiber 8 g Carbohydrate 35 g Cholesterol 9 mg Saturated Fat 2 g Total Fat 3 g Calories from Fat 12 % Calories 257 DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 2