Vegan Lasagna with Italian "Sausage" and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients1 box of whole wheat or brown rice lasagna noodles1 (16-ounce) box of frozen spinach, thawed, squeeze excess water out2 (26-ounce) jars of vegan marinara (Morgan used a basil marinara)4 vegan Italian "sausages" cut into cubes2 green bell peppers, chopped2 T olive oilVegan shredded cheese (enough to sprinkle on top only)1 lb. extra firm tofuJuice of 1 lemon1 clove of garlic, minced2 heaping T nutritional yeast1/2 tsp sea saltBlack pepper to taste4 T chopped sundried tomatoes1 cup (a few huge handfuls) chopped fresh basil1 tsp. dried oregano
Steps
1.Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes
2.Crumble the tofu in a bowl, and add lemon juice, garlic, nutritional yeast, sea salt, black pepper, sundried tomatoes, fresh basil, and dried oregano
3.Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture
4.Set aside until ready to use
5.Meanwhile, bring a large pot of water with 2 T olive oil to a boil, and cook noodles according to package (the oil will prevent the noodles from sticking together)
6.Cook them for a few minutes less than suggested, so that they can finish cooking in the oven
7.When noodles are done cooking, drain and rinse in cold water
8.While the noodles are cooking, heat 2 T olive oil in a saute pan, and saute sausage a few minutes
9.Use a potato masher to help crumble the sausage into slightly smaller pieces
10.Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes
11.Preheat oven to 425 degrees
12.In a rectangular pyrex glass dish, start layering your lasagna
13.Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles) Cover top of dish with foil, and bake for 30 minutes
14.Uncover and cook an additional 10 minutes until cheese melts a little on top
15.Let cool 5 minutes
Serving Size: 8 Servings - 13 x 9 baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user ESLAUGHENHOUP.
1.Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes
2.Crumble the tofu in a bowl, and add lemon juice, garlic, nutritional yeast, sea salt, black pepper, sundried tomatoes, fresh basil, and dried oregano
3.Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture
4.Set aside until ready to use
5.Meanwhile, bring a large pot of water with 2 T olive oil to a boil, and cook noodles according to package (the oil will prevent the noodles from sticking together)
6.Cook them for a few minutes less than suggested, so that they can finish cooking in the oven
7.When noodles are done cooking, drain and rinse in cold water
8.While the noodles are cooking, heat 2 T olive oil in a saute pan, and saute sausage a few minutes
9.Use a potato masher to help crumble the sausage into slightly smaller pieces
10.Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes
11.Preheat oven to 425 degrees
12.In a rectangular pyrex glass dish, start layering your lasagna
13.Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles) Cover top of dish with foil, and bake for 30 minutes
14.Uncover and cook an additional 10 minutes until cheese melts a little on top
15.Let cool 5 minutes
Serving Size: 8 Servings - 13 x 9 baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user ESLAUGHENHOUP.
Nutritional Info Amount Per Serving
- Calories: 513.0
- Total Fat: 23.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,166.2 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 14.2 g
- Protein: 30.2 g
Member Reviews