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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 296.8
  • Total Fat: 13.4 g
  • Cholesterol: 11.9 mg
  • Sodium: 593.0 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 17.9 g

View full nutritional breakdown of Veggie Lasagne calories by ingredient
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Veggie Lasagne

Submitted by: LILMAMARABBIT

Introduction

A yummy dish using tofu instead of ricotta cheese. As I obviously used eggs and dairy, this isn't a vegan recipe, but tofu is so much cheaper, I try to substitute it for things when I can. A yummy dish using tofu instead of ricotta cheese. As I obviously used eggs and dairy, this isn't a vegan recipe, but tofu is so much cheaper, I try to substitute it for things when I can.
Number of Servings: 9

Ingredients

    1 block firm tofu
    2 cups fresh spinach
    3/4 cup egg whites (or whites of three eggs)
    1T italian seasoning
    1/4 t salt
    2 cloves garlic
    1 box whole wheat lasagna noodles
    1 jar Ragu alfredo sauce
    2 cups chopped broccoli florets
    3 cups chopped fresh mushrooms
    1 large red bell pepper, chopped
    1 bag Veggie Shreds Mozzarella flavored cheese substitute
    Seasoned bread crumbs if desired (not figured into nutritional facts)

Directions

Puree first 6 ingredients in a food processor or blender. Sweat the broccoli, pepper, and mushrooms for 8 minutes in a nonstick saute pan. Cover the bottom of a 9x13 casserole dish with a thin layer of the alfredo sauce, then layer noodles, the tofu-spinach mixture, the vegetable mixture, and more sauce, but reserve 1/2 cup of the alfredo. Add 1/2 cup water to the jar, shake, then pour over the top of the dish. Sprinkle the veggie shreds cheese substitute over the top, and dust with breadcrumbs if desired. Bake at 350 degrees for about an hour.

Serving Size: makes full 9x13 dish (9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user LILMAMARABBIT.






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