Vegan Portasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
½ lb fresh portabella mushrooms, diced1 tbsp. minced garlic2 tbsp. water2 28-oz cans crushed tomatoes1 tbsp garlic powder1 tbsp oregano1 tbsp black pepper1 tsp onion powder1 tsp basil1 tsp paprika1 tsp lemon juice10 oz frozen chopped spinach, thawed1 ½ pkg Mori-Nu Lite Firm Silken Tofu, drained1 tsp. salt 3 tbsp. nutritional yeast1 ½ tsp. oregano1 tsp. garlic powder1 tsp. basil½ tsp. dried parsley1/8 tsp. cayenne pepper¼ tsp mustard powder9 uncooked whole-wheat lasagna noodles6 paper-thin lengthwise slices zucchini, blotted dry
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender.
Remove from heat, add the crushed tomatoes, spices and lemon juice.
Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
Preheat the oven to 375 degrees.
Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
Spread half of the tofu mixture on the noodles, top with another layer of sauce.
Cover with another layer of 3 noodles, 3 zucchini slices and spread the remaining tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 30 minutes.
The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Remove from heat, add the crushed tomatoes, spices and lemon juice.
Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
Preheat the oven to 375 degrees.
Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
Spread half of the tofu mixture on the noodles, top with another layer of sauce.
Cover with another layer of 3 noodles, 3 zucchini slices and spread the remaining tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 30 minutes.
The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 281.6 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 5.1 g
- Protein: 12.8 g
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