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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 285.7
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,041.3 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 15.2 g

View full nutritional breakdown of Spinach and Mushroom Lasagna calories by ingredient
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Spinach and Mushroom Lasagna

Submitted by: ONECOOLMOMMY

Introduction

This is a really easy really tasty lasagna This is a really easy really tasty lasagna
Number of Servings: 9

Ingredients

    1/2 lb fresh portabella mushrooms, sliced
    1 tsp. chopped garlic
    2 tbsp. water
    2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
    9 lasagna noodles (regular lasagna noodles, uncooked)
    1 cup Veggie Shreds (mozzerella flavor)

    FILLING:
    1/2 red bell pepper; chopped
    1/2 yellow bell pepper; chopped
    10 oz frozen chopped spinach, thawed
    1 lb tofu (firm, reduced-fat recommended--not silken!)
    1 1/2 tsp. oregano
    1/2 tsp. garlic powder
    1 tsp. basil
    1/2 tsp. rosemary, crushed
    1/8 tsp. cayenne pepper


Directions

Sauté the mushrooms, peppers, and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

Preheat the oven to 375 degrees

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Bake uncovered for about 35 minutes, remover from oven and sprinkle with Veggie Shreds then bake for an additional 5-10 minutes. Lasagna will cut better if given about 10-15 minutes to cool



Number of Servings: 9

Recipe submitted by SparkPeople user ONECOOLMOMMY.






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