Vegan Lasagna with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*note the exact amount of marinara sauce is not written here. I used two cans of Trader Joe's Tuscan Marinara. Actual nutrition facts will vary according to brand and amount used.8 to 12 lasagna noodlesOne 12 to 16 oz block tofu, crumbled/mashedSeveral white button or crimini mushrooms slicedFrozen (or fresh) spinachTwo jars or cans marinara or other variety pasta sauceOptional ingredients:Yves Meatless Ground RoundTofutti Better than Cream Cheese (cream cheese substitute)
When I made this, I did not pre-boil the lasagna noodles. Instead, I used the marinara sauce to soften the noodles. A shorter cooking time may be achieved possibly by pre-boiling the noodles first.
Other than that....
Start by crumbling the tofu to an even texture, somewhat the consistency of (non-vegan) feta cheese. If using Tofutti Better than Cream Cheese, add it at this point and stir to an even consistency.
A good method for crumbling and mixing tofu and tofu cream cheese is to crumble in a mixing bowl and add the cream cheese to that bowl. It makes less of a mess this way :).
Now, as you are doing the prep, you want to pre-heat your oven to 375.
Chop up mushrooms in preparation.
In your lasagna dish (possibly after boiling the noodles or without, if you're doing it the way I did it), add the first layer of noodles four noodles wide. Add one layer pasta sauce, one layer spinach, one layer tofu/cream cheese mix, one layer mushrooms. Repeat the layer of sauce at the top of the layer. Repeat the layers in this fashion until the pan is full to the top. Include a layer of Yves Meatless Ground Round if you've elected to include this ingredient.
When all layers are complete, cook the lasagna for 40 minutes if you haven't pre-boiled the noodles, less time if you have.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LIL_PINKBUBBLE.
Other than that....
Start by crumbling the tofu to an even texture, somewhat the consistency of (non-vegan) feta cheese. If using Tofutti Better than Cream Cheese, add it at this point and stir to an even consistency.
A good method for crumbling and mixing tofu and tofu cream cheese is to crumble in a mixing bowl and add the cream cheese to that bowl. It makes less of a mess this way :).
Now, as you are doing the prep, you want to pre-heat your oven to 375.
Chop up mushrooms in preparation.
In your lasagna dish (possibly after boiling the noodles or without, if you're doing it the way I did it), add the first layer of noodles four noodles wide. Add one layer pasta sauce, one layer spinach, one layer tofu/cream cheese mix, one layer mushrooms. Repeat the layer of sauce at the top of the layer. Repeat the layers in this fashion until the pan is full to the top. Include a layer of Yves Meatless Ground Round if you've elected to include this ingredient.
When all layers are complete, cook the lasagna for 40 minutes if you haven't pre-boiled the noodles, less time if you have.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LIL_PINKBUBBLE.
Nutritional Info Amount Per Serving
- Calories: 247.1
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 985.9 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 5.6 g
- Protein: 14.6 g
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