Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Rice Lasagna Noodles, 1 boxEggplantBaby ZucchiniLight Life Smart Sausage Italian StyleMarinara SauceSpinach, 1/2 bagTofutti Better than Cream Cheese, about 1.5 tubsMushrooms, about 1 lbSweet Mini Pepper, about 1 lbSweet Yellow Onion, 1-2 largeItalian Herb Tomato Paste, 1/2 tubeBlack Olives, 1 canTomatoes,1 can dicedOil for sautéing
Sauté the mushrooms, peppers and onions. Add to Marinara Sauce with crumbled "sausage" and olives.
Spread cream cheese over no-bake noodle and ladle mixture over noodles, substituting about half of the noodles with thinly sliced eggplant, zucchini and spinach. On second layer, add Italian Herb Paste after cream cheese. Repeat until pan(s) is(are) full
Serving Size: Makes 10 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUNEMONSOON.
Spread cream cheese over no-bake noodle and ladle mixture over noodles, substituting about half of the noodles with thinly sliced eggplant, zucchini and spinach. On second layer, add Italian Herb Paste after cream cheese. Repeat until pan(s) is(are) full
Serving Size: Makes 10 Servings
Number of Servings: 10
Recipe submitted by SparkPeople user JUNEMONSOON.
Nutritional Info Amount Per Serving
- Calories: 312.4
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 830.5 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 6.3 g
- Protein: 11.1 g
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