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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.3 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.7 g

View full nutritional breakdown of Vegan Lasagna calories by ingredient
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Vegan Lasagna

Submitted by: LEGALGRL

Introduction

I love lasagna, but not all the fat and calories that come with it. This cheese-free, meat-free variety hits the spot without hitting my thighs. I love lasagna, but not all the fat and calories that come with it. This cheese-free, meat-free variety hits the spot without hitting my thighs.
Number of Servings: 12

Ingredients

    12 egg-free lasagna noodles
    1 12oz pkg mori-nu soft silken tofu
    1 12oz pkg mori-nu extra firm silken tofu
    1 t. oregano
    1 T. lemon juice
    1 t. real salt
    2 cups fresh spinach
    1 12oz jar spaghetti sauce

Directions

Boil lasagna noodles according to package directions. Rinse in cold water and lay flat to dry.
In a food processor, combine tofu, oregano, lemon juice and salt. Process for 15 to 20 seconds or until combined.
Steam spinach and press dry. Cut leaves very fine and add to tofu mixture.
Place a small amount of spaghetti sauce in the bottom of a foil-lined pan sprayed with non-stick cooking oil. Layer three noodles side by side. Top with 1/3 of tofu mixture, 1/4 of the spaghetti sauce, and 3 more noodles. Continue layering until the last 3 noodles are on top. Top with remaining pasta sauce. Bake at 350 degrees or until heated through.
Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LEGALGRL.






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