Vegan Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pkg. VitaSpelt Organic Lasagna1 pkg. Mori-Nu Organic Silken Firm Tofu1 bottle pasta sauce (I used Bertolli Organic Olive Oil, Basil, Garlic)2 cups spinach1 1/2 cup sliced zucchini1 1/2 cup sliced mushrooms1/2 cup nutritional yeast flakes1 Tblsp. Basil (I use the stuff from the frige section that is like fresh.)2 cloves of garlic minced
Makes 8 servings
I use a Saladmaster oil core skillet, but you could use a 9X13 pan. If you use the 9X13 it will take about an hour (at least) at 350 degrees.
Pour 1/3 of sauce in bottom of pan, and layer 1/2 the package of noodles. Mix and mash the tofu with 1/4 c. of sauce, basil, and garlic. Evenly spread the tofu mixture over the noodles, then place sliced zucchini next, add another layer of noodles. Pour half the remaining sauce over the noodles, then put 2/3 of the spinach down, with all the mushrooms on top, sprinkle with the nutritional yeast, then pour the remaining sauce over the top. (Put a little water in the bottle to clean it out and pour that over too.) Put the last bit of spinach on top. If you are using Saladmaster set your oil core skillet at 225 for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ABVELL.
I use a Saladmaster oil core skillet, but you could use a 9X13 pan. If you use the 9X13 it will take about an hour (at least) at 350 degrees.
Pour 1/3 of sauce in bottom of pan, and layer 1/2 the package of noodles. Mix and mash the tofu with 1/4 c. of sauce, basil, and garlic. Evenly spread the tofu mixture over the noodles, then place sliced zucchini next, add another layer of noodles. Pour half the remaining sauce over the noodles, then put 2/3 of the spinach down, with all the mushrooms on top, sprinkle with the nutritional yeast, then pour the remaining sauce over the top. (Put a little water in the bottle to clean it out and pour that over too.) Put the last bit of spinach on top. If you are using Saladmaster set your oil core skillet at 225 for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ABVELL.
Nutritional Info Amount Per Serving
- Calories: 213.4
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 319.8 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 7.2 g
- Protein: 14.0 g
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