This meatless lasagna has reduced carbs and fats.

2 C. texturized vegetable protein (Green Giant Harvest Burgers for recipes)
1 bell pepper
1/2 t. black pepper
1 12-oz. package lasagna noodles
1 16-oz. can whole tomatoes
1/2 C. water
1 t. each basil, oregano, thyme
2 1/2 C. chopped mushrooms
1 C. chopped onions
1 t. salt (optional)
1 1/2 t. sugar
1 16-oz. part-skim Mozzarella cheese
1 15-oz. tomato sauce

1. Saute vegetable protein, onion, pepper, mushrooms and herbs for about 5 minutes.
2. Add a little water if needed (about 1 to 3 T.).
3. Chop tomatoes and add juice from tomato sauce, then add water. Season to taste with salt.
4. Heat to boiling, reduce heat, simmer 15 minutes. In 9 x 13-inch pan, layer uncooked noodles, then sauce mixture, then cheese. Continue layering, ending with cheese on top. Cover each layer of noodles completely with sauce mixture.
5. Cover pan tightly with foil. Bake 45 minutes in 350-degree oven.

YIELD: 10

NUTRION ANALYSIS PER SERVING: Calories, 308; Total fat, 9 grams; Saturated fat, 5 grams; Protein, 22 grams; Sodium, 1136 milligrams; Cholesterol, 57 grams; Carbohydrates, 35 grams