Vegetarian Tofu Lasgna with SpinaLayered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 lb Lasagna Noodles2 10-ounce packages frozen chopped Spinach, thawed1 pound soft tofu1 pound firm tofu1 tbsp sugar1/4 cup soymilk1/2 tsp garlic powder2 tbsp lemon juice3 tbsp minced fresh Basil2 tsp salt1 32-ounce jar of tomaro sauceServes
Prepare the lasagna noodles according to package directions. Drain carefully and place on a towel.
Pre-Heat oven to 350 degrees.
Squeeze spinich as dry as possible.
Place tofu, sugar, soymilk,garlic powder,lemmon juice,basil and salt into a food processor or blender and blend until smooth
Cover bottom of 9X13" baking pan with a thin layer of tomato sauce, then a layer of noodles cover with a layer of half of the tofu mixture, cover that with half of the spinach. repeat this order and finsh with a layer of noodles and cover the noodles with remaining tomato sauce.
Bake for 25 to 30 minutes or until tomatoe sauce bubbles.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user GEMBA2K.
Pre-Heat oven to 350 degrees.
Squeeze spinich as dry as possible.
Place tofu, sugar, soymilk,garlic powder,lemmon juice,basil and salt into a food processor or blender and blend until smooth
Cover bottom of 9X13" baking pan with a thin layer of tomato sauce, then a layer of noodles cover with a layer of half of the tofu mixture, cover that with half of the spinach. repeat this order and finsh with a layer of noodles and cover the noodles with remaining tomato sauce.
Bake for 25 to 30 minutes or until tomatoe sauce bubbles.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user GEMBA2K.
Nutritional Info Amount Per Serving
- Calories: 268.2
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,052.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 5.9 g
- Protein: 17.8 g
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