Elysa's Vegan Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
* NaSoya Organic Extra Firm Tofu, 28 oz* Lemon juice, 1 tbsp* Red Star, Nutritional Yeast, Vegetarian Support Formula, 8 Tbspn* Olive Oil, 1 tbsp* Garlic, 4 tsp* Pepper, black, 1 dash* basil, dried, 2 tsp* Oregano Leaves, dried, .5 tbsp* Onion - Raw, chopped, 2 cup* Zucchini fresh, 1 pound* Garlic, 6 clove* Salt, 2 tsp* Pepper, black, .5 tsp* Spinach, fresh, 4 bunch* Portabella Mushrooms, 8 oz* Newman's Own Marinara Sauce, 2 1/2 cups* Healthy Harvest Whole Wheat Lasagne noodles, 1 box (18 noodles) * Olive Oil, 1 tbsp
Makes 9 12.5 oz servings (approximately). They're HUGE!!
Add first 8 ingredients together into a food processor, blend until smooth.
Add a little bit of water as you blend so it will smooth out and gain the texture of real ricotta cheese. (I used about 1/2 a cup)
Meanwhile, boil the lasagna noodles until al dente.
Heat 1/2tablespoon of olive oil in a large, heavy frying pan over medium-high heat.
Add the onions, carrots, garlic, salt and pepper.
Sauté for 5 minutes.
Add zucchini and sauté 5 to 6 minutes longer until just tender, then stir in spinach and remove from heat.
Transfer to a bowl and let cool completely.
Wipe out pan and heat remaining 1/2 tablespoon of oil over medium-high heat.
Add sliced mushrooms and sauté for 5 to 6 minutes or until golden.
Fold into vegetable mixture.
Preheat oven to 350 degrees .
Spread 3/4 cup of marinara sauce over the bottom of 9- by 13-inch baking pan.
Lay 3 noodles in a single layer over the sauce.
Spread 1 cup Tofu Ricotta Cheese over the noodles.
Cover the cheese with half of the sauted vegetables and repeat layering.
Top with 4 noodles to cover and spoon 1/2 cup marinara sauce over the noodles.
Cover the pan tightly with aluminum foil.
Bake for 1 hour, or until sauce bubbles and noodles are tender.
Remove the foil and spread remaining 1 cup tofu cheese and then the final 1/2 cup sauce over the lasagne.
Use a knife to swirl the sauce and cheese decoratively.
Bake lasagne 10 minutes longer, and then let stand for 15 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ELYSAH87.
Add first 8 ingredients together into a food processor, blend until smooth.
Add a little bit of water as you blend so it will smooth out and gain the texture of real ricotta cheese. (I used about 1/2 a cup)
Meanwhile, boil the lasagna noodles until al dente.
Heat 1/2tablespoon of olive oil in a large, heavy frying pan over medium-high heat.
Add the onions, carrots, garlic, salt and pepper.
Sauté for 5 minutes.
Add zucchini and sauté 5 to 6 minutes longer until just tender, then stir in spinach and remove from heat.
Transfer to a bowl and let cool completely.
Wipe out pan and heat remaining 1/2 tablespoon of oil over medium-high heat.
Add sliced mushrooms and sauté for 5 to 6 minutes or until golden.
Fold into vegetable mixture.
Preheat oven to 350 degrees .
Spread 3/4 cup of marinara sauce over the bottom of 9- by 13-inch baking pan.
Lay 3 noodles in a single layer over the sauce.
Spread 1 cup Tofu Ricotta Cheese over the noodles.
Cover the cheese with half of the sauted vegetables and repeat layering.
Top with 4 noodles to cover and spoon 1/2 cup marinara sauce over the noodles.
Cover the pan tightly with aluminum foil.
Bake for 1 hour, or until sauce bubbles and noodles are tender.
Remove the foil and spread remaining 1 cup tofu cheese and then the final 1/2 cup sauce over the lasagne.
Use a knife to swirl the sauce and cheese decoratively.
Bake lasagne 10 minutes longer, and then let stand for 15 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ELYSAH87.
Nutritional Info Amount Per Serving
- Calories: 408.5
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 930.7 mg
- Total Carbs: 56.9 g
- Dietary Fiber: 12.0 g
- Protein: 26.0 g
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