Veggie Lasagna

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 cup quinoa, cooked1 pound firm tofu1 small container of ricotta cheese16 oz package whole grain lasagna noodles3 tomatoes diced1 can tomato paste1 10oz package frozen chopped spinach 1 cup chopped mushrooms1 cup chopped onion1 yellow bell pepper, chopped1 clove garlic, minced Basil, parsley, black pepper, and salt to taste
Directions
Preheat oven to 400 degrees F.

Sauce � In large saucepan saut� onions, then add garlic. Add tomatoes, tomato paste, and all remaining vegetables except for spinach. Simmer while covered for 30 minutes.

While sauce is cooking, cook lasagna noodles in large pot.

In large bowl, add tofu, cheese, quinoa, basil, parsley and mix until blended.

Assemble Lasagna � spread tomato sauce in bottom of 9x13inch casserole pan. Cover with layer of noodles. Cover with tofu/cheese mixture. Cover with layer of spinach. Repeat. Make last layer with tofu/cheese mixture. Cover pan and bake for 30 minutes. Serves 8


Serving Size:�8

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 392.8
  • Total Fat: 6.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 220.3 mg
  • Total Carbs: 71.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 21.1 g

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