
This recipe comes from the book "Festins végétariens 3e édition, cahier no.1, Menus pour tous", de Danielle Lamontagne, nutritionist, Éditions Léa Beauregard École de nutrition, 1996.
1.2 lb | firm regular tofu, crumbled | 2 1/2 cups | |
2 | onions, finely chopped | 14.5 oz | |
2 stalks | celery, cut into small dices | 5 oz | |
3 cloves | garlic, pressed or minced | ||
1 tbsp | canola oil | 0.5 fl.oz | |
4 cups | canned tomatoes (diced) | 2.3 lbs | |
2/3 cup | tomato paste | 6.4 oz | |
8 | button (white) mushrooms, finely chopped | 3.9 oz | |
1 | bay leaf | 0.1 oz | |
1 sprig | rosemary, fresh | 0.2 oz | |
1 sprig | fresh thyme | 0.1 oz | |
1 tsp | dried oregano | 0.1 oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] | |||
12 | lasagne noodles, oven-ready type (8,5x15cm) | 7.8 oz | |
2 1/2 cups | Cheddar cheese, grated | 6.4 oz |
per 1 serving (460 g)
Amount % Daily Value |
Calories 460 |
Fat 19 g 29 % |
Saturated
7.3 g
37 % |
Cholesterol 30 mg |
Sodium 510 mg 21 % |
Carbohydrate 48 g 16 % |
Fibre 5 g 21 % |
Sugars 11 g |
Net Carbs 43 g |
Protein 27 g |
Vitamin A 117 % |
Vitamin C 51 % |
Calcium 39 % |
Iron 32 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Vegetables | 3 |
Meat and Alternatives | 2 ½ |
Fats | 3 ½ |