Spinach Mushroom Lasagna (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/2 lb fresh mushroom2 tbsp water1 tsp grated garlic2 26-oz pasta sauce1/4 c soy parmesan9 lasagna noodles, uncookedFilling:10 oz chopped spinach1 lb firm tofu1 tsp salt1.5 tsp oregano1 tsp basil1/8 tsp cayenne pepper2 tbsp nutritional yeast1/2 tsp garlic powder1/2 tsp rosemary, crushed
Preheat oven to 375 C.
Saute mushroom and garlic in 2 tbsp water until tender, cover between sitrring to keep from drying out. Remove from heat and add pasta sauce.
Place spinach and tofu in food processor and process briefly. Add remaining filling ingredients and blend until smooth.
Spread 1/2 pasta sauce in a 9 x 12 pan. Place 3 noodles over sauce. Spread 1/2 tofu/spinach mixture on top. Repeat noodle and tofu layers. Top with final layer of noodles and pour remaining sauce over this. Cover with foil and bake for 30 min. Remove foil and bake for another 30 min. Remove from overna dn sprinkle with soy parmesan. Cool for 15 min. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEEPSGIRL.
Saute mushroom and garlic in 2 tbsp water until tender, cover between sitrring to keep from drying out. Remove from heat and add pasta sauce.
Place spinach and tofu in food processor and process briefly. Add remaining filling ingredients and blend until smooth.
Spread 1/2 pasta sauce in a 9 x 12 pan. Place 3 noodles over sauce. Spread 1/2 tofu/spinach mixture on top. Repeat noodle and tofu layers. Top with final layer of noodles and pour remaining sauce over this. Cover with foil and bake for 30 min. Remove foil and bake for another 30 min. Remove from overna dn sprinkle with soy parmesan. Cool for 15 min. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEEPSGIRL.
Nutritional Info Amount Per Serving
- Calories: 426.1
- Total Fat: 9.6 g
- Cholesterol: 2.3 mg
- Sodium: 809.9 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 7.3 g
- Protein: 21.3 g
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