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Recipes

Creamy Chick’n Lasagna

Melt 2 tbsp. of the margarine over medium heat. Add onions & garlic; cook 3-5 minutes until onions are translucent. Add tomatoes, mushrooms, basil and oregano. Simmer 4-6 minutes or until sauce thickens. Stir in Chick’n Strips.

Melt remaining 3 tbsp. margarine in a medium saucepan over medium heat. Stir in flour; cook 2 minutes. Stir in creamer; cook 5-6 minutes stirring constantly, until thick and bubbly. Stir in wine; bring to a boil. Remove from heat.

Spoon 1/3 of the tomato-mushroom sauce into the bottom of a greased 9x13 inch pan. Cover with 1/3 of the white sauce. Top with 1 c. Swiss cheese, cover with ½ of the lasagna noodles. Repeat. Top with final 1/3 of the tomato-mushroom sauce and white sauce and remaining 1 c. of Swiss cheese; sprinkle with parmesan.

Bake in a preheated 350°F oven for 40-45 minutes or until heated through and light golden brown. Let stand 15 minutes.

Serving Amount

Serves 12

Ingredients

5 tbsp. soy margarine, divided
1 c. onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced plum tomatoes, drained
1 c. fresh mushrooms, sliced
½ tsp. dried basil
½ tsp. dried oregano
1 Package Smart Strips - Chick'n Style®
3 tbsp. flour
2 c. soy creamer
½ c. dry white wine
3 c. shredded soy Swiss and/or soy mozzarella cheese
8 oz. cooked lasagna noodles
¾ c. grated soy parmesan

Nutrition Facts

Per Single Serving

Nutrition:

 Amount per Serving
Calories 393
Fat 10g
Protein 2g
Carbohydrate 12g
Sodium 485mg
Fiber 2g
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