Tofu Eggplant Lasagna with Spinach & Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Quatro Formaggio - Trader Joe's, 12 oz Lite Shredded Mozzarella Cheese - Trader Joe's, 11 oz Mushrooms, fresh, 454 grams Spinach, fresh, 460 grams Tofu, Organic Trader Joe's, 19 oz *Spaghetti/Marinara Sauce (tomato sauce), 3 cup Diced & Fire Roasted Tomatoes with Green Chiles, 1.5 cup Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb Spaghetti Squash, 1.5 cup Shallots, 85 grams Basil, 1 cup slivered Thyme, Rosemary, Salt and Pepper, Garlic and Onion Powder
1) Preheat oven to 425.
2) Slice eggplant into 1/4in slices. Brush eggplant with olive oil. Place eggplant on a baking sheet.
3) Cook eggplant in oven for 10 minutes. Then set aside.
4) Chop mushrooms and shallots.
5) Pour marinara sauce into a sauce pan and heat at a low temp.
6) Add shallots, fire roasted tomatoes, and 1/4 of basil. Simmer for 15 min.
7) In a food processor put tofu and remaining basil and season to your liking with salt, pepper, thyme, rosemary and garlic.
8) Pulse tofu until it has a creamy texture, then turn off heat on the marinara sauce and add tofu.
9) Sautee mushrooms.
10) Wilt spinach, season to your liking with garlic and onion powder.
11) Turn up the oven to 450.
12) Line the bottom of a lasagna dish with the spaghetti squash and sprinkle with some cheese. Bake for 10 min.
13) Allow first layer to cool slightly, then make your lasagna. I like to do tomato and tofu, then spinach then cheese and finally eggplant. My second layer is more tomato sauce, mushrooms cheese then eggplant. Finally I put another thin layer of tomato and tofu mixture on top of the egg plant and sprinkle with a good amount of cheese to make a nice 'top'.
13) Bake lasagna for 15-20 min until the cheese is golden brown.
Serving Size: Can probably serve up to 16 ppl
Number of Servings: 12
Recipe submitted by SparkPeople user JSHEER805.
2) Slice eggplant into 1/4in slices. Brush eggplant with olive oil. Place eggplant on a baking sheet.
3) Cook eggplant in oven for 10 minutes. Then set aside.
4) Chop mushrooms and shallots.
5) Pour marinara sauce into a sauce pan and heat at a low temp.
6) Add shallots, fire roasted tomatoes, and 1/4 of basil. Simmer for 15 min.
7) In a food processor put tofu and remaining basil and season to your liking with salt, pepper, thyme, rosemary and garlic.
8) Pulse tofu until it has a creamy texture, then turn off heat on the marinara sauce and add tofu.
9) Sautee mushrooms.
10) Wilt spinach, season to your liking with garlic and onion powder.
11) Turn up the oven to 450.
12) Line the bottom of a lasagna dish with the spaghetti squash and sprinkle with some cheese. Bake for 10 min.
13) Allow first layer to cool slightly, then make your lasagna. I like to do tomato and tofu, then spinach then cheese and finally eggplant. My second layer is more tomato sauce, mushrooms cheese then eggplant. Finally I put another thin layer of tomato and tofu mixture on top of the egg plant and sprinkle with a good amount of cheese to make a nice 'top'.
13) Bake lasagna for 15-20 min until the cheese is golden brown.
Serving Size: Can probably serve up to 16 ppl
Number of Servings: 12
Recipe submitted by SparkPeople user JSHEER805.
Nutritional Info Amount Per Serving
- Calories: 265.9
- Total Fat: 14.1 g
- Cholesterol: 34.2 mg
- Sodium: 580.3 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 5.1 g
- Protein: 21.4 g
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