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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.0
  • Total Fat: 10.4 g
  • Cholesterol: 59.6 mg
  • Sodium: 501.3 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 12.2 g

View full nutritional breakdown of vegetarian lasagne calories by ingredient
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vegetarian lasagne

Submitted by: EEMILLA

Introduction

The vegetables used are easily amended to your tastes; we often use eggplant slices or chopped broccoli. You can also use spinach or other nutritious green in lieu of kale. The vegetables used are easily amended to your tastes; we often use eggplant slices or chopped broccoli. You can also use spinach or other nutritious green in lieu of kale.
Number of Servings: 12

Ingredients

    half recipe marinara sauce
    3 cloves garlic, peeled and diced
    5-6 oz extra firm tofu, drained and diced into small pieces
    1 egg
    15 oz part skim ricotta cheese
    3 oz kale, chopped with thick stems removed (about 5 leaves)
    7 oz mushrooms, cleaned and sliced (about 5 large mushrooms)
    no boil lasagne noodles
    10-11 oz mozzarella or to taste, shredded

Directions

Yields 12 moderate pieces

Pre-heat oven to 350F
Add garlic and tofu to a medium bowl and mash the tofu with a fork
Add egg and beat with a fork
Add ricotta and blend everything well, if preferred add some salt or basil
Spread a layer of marinara over the bottom of 9x12 casserole pan
Add a layer of kale and mushrooms
Add four noodles crosswise with a small overlap
Add a layer of the ricotta mixture
Repeat layering the marinara, veggies, noodles and cheese (should have about four or five layers) finishing with noodles
Scatter the mozzarella over the final layer of noodles
Bake for about 45-60 minutes or until sauce is bubbling and cheese is browned

Number of Servings: 12

Recipe submitted by SparkPeople user EEMILLA.






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