Ingredients:
1/2 cup onions, chopped
1 clove garlic, minced
1 teaspoon vegetable oil
8 ounces canned tomato sauce
16 ounces canned tomato sauce
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
8 ounces ziti pasta
12 ounces tofu, drained
1 egg whites
1 (10 ounce) packages frozen chopped spinach, cooked,well drained
1/4 teaspoon ground nutmeg, ground
1/8 teaspoon black pepper, ground
1/2 cup low-fat low-sodium swiss cheese, grated
Directions:
Preheat oven to 350 degrees.
Prepare sauce: in medium-size saucepan ove medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes.
Add tomato sauces, 1 Tablespoon parsley and oregano.
Bring to a boil; reduce heat, cover and simmer 15 minutes.
Meanwhile, cook ziti according to package directions, omitting salt.
While ziti is cooking, puree tofu with egg white in food processor or blender container.
Place in large bowl.
Add spinach, remaining tablespoon parsley, nutmeg and pepper.
Blend well.
Drain ziti and add to tofu mixture; blend well.
Place 1/4 sauce in bottom of 2-quart casserole.
Add 1/3 tofu-ziti mixture spreading with large spoon or spatula.
Continue making layers of sauce and tofu-ziti mixture, ending with sauce.
Top with grated cheese.
Cover and bake 30 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.