Tofu Vegetable Lasagna (VEGAN)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Saute the mushrooms over medium heat in the 2 tbsp of water until tender; cover between stirring to keep from drying out. Remove from heat and add sauce.
Process filling ingredients in food processor, or mash up tofu, etc, with spoon.
Preheat oven to 375 degrees.
Spread half the sauce in the bottom of pan. Place a layer of 3 noodles over sauce. Spread half of the tofu mixture on the noodles. Cover with another layer of noodles and spread remaining mixture on them. Top with final layer of noodles and pour remaining sauce over this. Cover dish tightly with foil and bake for 30 minutes. Then, remove foil and bake to another 30 minutes.
Cool for 15 minutes, cut, and enjoy. :)
Number of Servings: 6
Recipe submitted by SparkPeople user DARLING00.
Filling:10oz frozen spinach, chopped1 lb tofu1 cup corn2 tsp salt2 tbsp nutritional yeast1 1/2 tsp oregano1/2 tsp garlic1 tsp basil1/2 tsp rosemaryOther:1 cup mushrooms2 tbsp water1-2 jars of tomato sauce9 lasagna noodles
Saute the mushrooms over medium heat in the 2 tbsp of water until tender; cover between stirring to keep from drying out. Remove from heat and add sauce.
Process filling ingredients in food processor, or mash up tofu, etc, with spoon.
Preheat oven to 375 degrees.
Spread half the sauce in the bottom of pan. Place a layer of 3 noodles over sauce. Spread half of the tofu mixture on the noodles. Cover with another layer of noodles and spread remaining mixture on them. Top with final layer of noodles and pour remaining sauce over this. Cover dish tightly with foil and bake for 30 minutes. Then, remove foil and bake to another 30 minutes.
Cool for 15 minutes, cut, and enjoy. :)
Number of Servings: 6
Recipe submitted by SparkPeople user DARLING00.
Nutritional Info Amount Per Serving
- Calories: 154.9
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 765.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 4.8 g
- Protein: 9.3 g
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