Dairy Free Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
9 Whole Wheat Lasagna Noodles1-20oz package ground turkey1 Medium Diced Onion1 Block Lite Firm Tofu1 Cup Daiya Shredded Vegan Mozzerella1 tsp lemon juice1.5 TB olive oil1 Zucchini1 Jar Spaghetti Sauce1/2 cup cooked, drained spinachgarlic powderitalian seasonsing
Preheat oven to 350 deg F.
1)Brown turkey in a pan adding spices to your liking.
2) Add diced onion and allow to cook until translucent
3) Cut zucchini in to 1/2 Moon ands and sautee in 1/2 TB Olive Oil w/ cooked spinach. Add seasonings to your liking.
4) Boil Noodles according to package instructions.
5) As noodles cook, cut tofu in to squares and pulse in the food processor w/ lemon juice, 1TB of olive oil and garlice powder. It will look like ricotta cheese when it's all blended.
In a pam sprayed lasagna pan, layer pasta sauce, 3 noodles, tofu, ground turkey then mozz cheese. Repeat 2x.
Cover w/ Foil and place in oven for 45mins. Remove foil after 45 mins and allow to cook for another 15 mins
Serving Size: Makes 12 - 2"x2" pieces.
1)Brown turkey in a pan adding spices to your liking.
2) Add diced onion and allow to cook until translucent
3) Cut zucchini in to 1/2 Moon ands and sautee in 1/2 TB Olive Oil w/ cooked spinach. Add seasonings to your liking.
4) Boil Noodles according to package instructions.
5) As noodles cook, cut tofu in to squares and pulse in the food processor w/ lemon juice, 1TB of olive oil and garlice powder. It will look like ricotta cheese when it's all blended.
In a pam sprayed lasagna pan, layer pasta sauce, 3 noodles, tofu, ground turkey then mozz cheese. Repeat 2x.
Cover w/ Foil and place in oven for 45mins. Remove foil after 45 mins and allow to cook for another 15 mins
Serving Size: Makes 12 - 2"x2" pieces.
Nutritional Info Amount Per Serving
- Calories: 240.1
- Total Fat: 9.3 g
- Cholesterol: 35.7 mg
- Sodium: 485.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.9 g
- Protein: 16.4 g
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