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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 476.7
  • Total Fat: 17.0 g
  • Cholesterol: 62.2 mg
  • Sodium: 1,466.5 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 23.7 g

View full nutritional breakdown of Vegetarian Lasagna with Spinach & Soy Meat calories by ingredient
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Vegetarian Lasagna with Spinach & Soy Meat

Submitted by: BINEMELLES

Introduction

A hearty Lasagna version with granulated soy meat instead of ground beef A hearty Lasagna version with granulated soy meat instead of ground beef
Number of Servings: 8

Ingredients

    * Creamed Spinach, 4 cup
    * Tomato Sauce, with tomato tidbits, 4 cup
    * Fresh Pasta Sheets, 350 gram
    * Mozzarella Cheese, whole milk, 200 grams
    * Dry granulated soy meat, 100 grams
    * Carrots, raw, 2 cup, chopped
    * Onions, raw, 2 medium (2-1/2" dia)
    * Vegetable Broth, 3.5 cup
    * Milk, 3.25%, 2 cup
    * Olive Oil, 2 tbsp
    * Granulated Sugar, 3 tsp
    * Butter, salted, 1 tbsp
    * Wheat flour, white, all-purpose, 0.2 cup
    * Garlic, 3 cloves
    * Pepper, black
    * Salt
    * Nutmeg, ground
    * Oregano, ground


Directions

Preheat oven to 350°.
If creamed spinach is frozen, thaw now.
For the tomato sauce chop onions and carrots, sautee in olive oil until slightly softened, add soy meat and fry another minute or two. Add 1.5 cups of vegetable broth and set aside for soy meat to soak up the broth. Put back on the fire after 10 min., add tomato sauce , sugar, oregano and minced garlic, season with pepper and salt to taste. Let simmer while you prepare the bechamel sauce.
For bechamel sauce heat the butter, lightly toast the flour in the butter constantly stirring with a whisk. Gradually add the rest of the broth and the milk, every time allowing the sauce to come back to a boil before you add the next dash. Season with salt, pepper and nutmeg to taste.
Grease a big, deep baking dish or casserole and stack up the layers of the lasagna - start with tomato sauce, then a pasta sheet, creamed spinach, pasta, bechamel and so on, finish with bechamel sauce and top with grated mozzarella cheese. Bake for 25 to 30 minutes.
This Lasagna is a hell lot of work and not exactly low-cal, but it's totally worth it. You can prepare it in the morning and let it sit in the fridge until your guests arrive, then put it in the oven while you're having salad. Serve 8 for hungry eaters, 10 if you are having starters and dessert - calorie calculation is for 8, so if you make it 10 portions enter it as 0.8 serving.

Number of Servings: 8

Recipe submitted by SparkPeople user BINEMELLES.






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