Healthy Eating

Spicy Potato Skins

Both crispy and hearty, potato skins are a yummy snack food or appetizer. Try this reduced fat version with turkey bacon and low-fat cheddar cheese. It is sure to become a favorite.

Myth or Fact

If you don’t have a bowel movement daily, you are abnormal.

Vegetarian Lasagna


1 tbsp olive oil
2 cloves garlic, crushed
2 onions, chopped
1/2 cup fresh basil, chopped
3 large celery stalks, chopped
1 red pepper
4 carrots, chopped
10 oz mushrooms, chopped
1 package frozen chopped spinach, thawed
3 tbsp tomato paste
6 tomatoes, peeled and chopped
3/4 cup soft tofu
3/4 lb lasagna noodles
3/8 cup seasoned breadcrumbs
1-1/2 tbsp grated Parmesan cheese


Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic, onions, basil, celery, pepper, carrots about 5 minutes until onions are soft. Stir in mushrooms and spinach and cook 1 minute. Stir in tomato paste, tomatoes and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 in. oven proof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagna. Bake 50 minutes, or until golden.

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