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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.7
  • Total Fat: 13.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 480.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 12.8 g

View full nutritional breakdown of Meatless, Cheese-less, Most Delicious Healthy Lasagna calories by ingredient
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Meatless, Cheese-less, Most Delicious Healthy Lasagna

Submitted by: SCHEEL1430

Introduction

Last night I tried a meatless, cheese-less lasagna recipe I was inspired to make after reading about in a new cookbook. I fed this to KIDS and they loved it! I'm AMAZED at how good this turned out. It was cheap to make, filling, and left us totally satisfied. Enjoy! Last night I tried a meatless, cheese-less lasagna recipe I was inspired to make after reading about in a new cookbook. I fed this to KIDS and they loved it! I'm AMAZED at how good this turned out. It was cheap to make, filling, and left us totally satisfied. Enjoy!
Number of Servings: 6

Ingredients

    4 oz fresh Mushrooms
    1 Medium Yellow Onion
    10 fresh garlic cloves
    1 Bag fresh prewashed Spinach (or enough to make 3 cups cooked Spinach)
    1/4 cup fresh Parsley, chopped (dried parsley would also work fine)
    4 Tablespoons Extra Virgin Olive Oil
    1 Jar Organic Tomato Sauce
    6 oz organic no bake lasagna noodles (or the regular kind, or even better are the whole wheat kind)

Directions

1. Clean all fresh vegetables.
2. Finely chop Onion, Garlic, and Mushrooms (use food processor for time saver); Set aside 1/5 of the garlic for use later.
3. Heat saute pan at medium-high heat w/ 2 Tbsp Extra Virgin Olive Oil. Once pan is hot, add onions and garlic, stirring every few minutes. Once onions become transparent, add mushrooms and cook 3-5 minutes.
4. In sauce pan, combine jar of organic tomato sauce and sauteed onion, garlic and mushrooms.
5. In same saute pan used in Step 3, add 2T Extra Virgin Olive Oil and remainder of garlic. Add pkge of fresh spinach. Cook 5 minutes, stirring occasionally.
6. Purree soft tofu in food processor so that it is finely chopped, looking like the size of small ricotta cheese clusters. Place in bowl. Slowly add 1/4 cup soy milk until you get creamy desired texture. Finely chop parsley with knife. Add to tofu mixture.
7. Place small amout of sauce in bottom of small roasting dish. Place 2 lasagna noodles in bottom of pan. Layer 3 layers of tofu, sauce and veggie mixture, spinach, noodles. Top with sauce.
8. Cover pan with foil. Bake in oven at 400 degrees for 45 minutes.
9. Remove from oven and let stand for 10 minutes. Slice into 6 large servings.

No one could tell the tofu wasn't ricotta cheese. Everyone loved it. I served this with a fresh green salad of romaine lettuce, red onion slices, bell pepper, carrots and walnuts; with viniagrette dressing.



Number of Servings: 6

Recipe submitted by SparkPeople user SCHEEL1430.






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  • 1 of 1 people found this review helpful
    I would like to try this recipe, but the comment says that no one could tell the tofu wasn't ricotta cheese, however, tofu isn't listed as an ingredient. What kind was used and what do you do to it to layer it? - 9/7/08

    Was this review helpful?   yes  No
  • DavidSlaw - in the ingredient details (I had to look too) it says that there are 2 cups of tofu cubes. Hope that helps. - 4/3/09

    Was this review helpful?   yes  No