Potato Lasagna

POTATO LASAGNA
A delicious new spin on vegetarian lasagna with potatoes and tofu.By Liz Applegate Ph.D.
PUBLISHED 07/03/2003, Runner's World Magazine
Ingredients:
6 medium potatoes
2 lbs firm tofu
1/3 cup lemon juice
1 tbsp honey
1 Tsp salt
2 tbsp olive oil
4 tsp dried basil
1 tsp garlic powder
1 qt light spaghetti sauce
1 cup shredded, part-skim mozzarella cheese
Directions:
Boil, steam or microwave potatoes until tender. Chill for at least 30 minutes.
In a large bowl, mash tofu with a fork or potato masher. Add lemon juice, honey, salt, oil, basil and garlic powder. Combine thoroughly and set aside. When you're ready to assemble the lasagna, peel and slice potatoes.
In a 9x13-inch pan, spread a thin layer of sauce. Layer half the sliced potatoes on top, then spread half of the tofu mixture over the potatoes, then half the remaining spaghetti sauce onto the tofu. Repeat this layering process with the remaining potatoes, tofu and sauce, then sprinkle mozzarella on top.
Bake in the oven at 350 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Serves 12.Per serving: 251 calories; 25.8 g carb; 17.3 g protein; 10.4 g fat (35% of total calories); 511 mg sodium; 2.7 g dietary fiber.