Vegan LasagnaSubmitted by: LEGALGRL
IntroductionI 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.
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
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.