Vegan/GF Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 349.6
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,062.3 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.5 g
- Protein: 17.8 g
View full nutritional breakdown of Vegan/GF Lasagna calories by ingredient
Introduction
This is a vegan, gluten free lasagna and it actually tastes GOOD. The nutritional yeast really supplements with the B-vitamins. Tried really hard to find a good recipe because I have a son with dairy/egg allergies and a husband who is vegetarian ;) Kids and hubby love it, it's super simple to make, and easily modified to different tastes. This is a vegan, gluten free lasagna and it actually tastes GOOD. The nutritional yeast really supplements with the B-vitamins. Tried really hard to find a good recipe because I have a son with dairy/egg allergies and a husband who is vegetarian ;) Kids and hubby love it, it's super simple to make, and easily modified to different tastes.Number of Servings: 6
Ingredients
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9 gluten free uncooked lasagna noodles (I used rice)
2 jars organic marinara sauce
1 container EXTRA FIRM tofu (organic if you can find it)
1 package frozen, chopped spinach (thawed)
1 onion, chopped
3-4 cloves garlic, minced
5-6 leaves basil, chopped
2-3 tsp Italian or pizza seasoning
2 tablespoons nutritional yeast (to add a cheese flavor!)
a little salt, pepper
some red pepper flakes
Directions
Makes 6 servings (six slices)
1) Preheat oven to 375. Spray a 13x9 dish with oil of your choice.
2)Drain your tofu and mash with potato masher. Squeeze out excess moisture from your spinach and add to tofu and mash some more. Add your chopped basil, garlic, and onion and mash some more. If you desire, you could saute onion and garlic in some EVOO beforehand, although it would add more fat to the recipe. Add your nutrional yeast and other seasonings, mix well.
3) Pour about 1/2 jar of marinara sauce on bottom of pan, put 3 noodles on top, making sure there is space between them. Spoon half of tofu mixture on top of noodles and spread evenly and pour 1/2 jar of sauce on top of that. Add 3 more noodles on top of that, put remainder of tofu mixture on that, put 1/2 jar of marinara sauce on top of that, 3 more noodles, and top with remaining sauce.
4) Cook, covered TIGHTLY with aluminum foil for 30 minutes. Uncover and cook 30 more minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TWCAGLE.
1) Preheat oven to 375. Spray a 13x9 dish with oil of your choice.
2)Drain your tofu and mash with potato masher. Squeeze out excess moisture from your spinach and add to tofu and mash some more. Add your chopped basil, garlic, and onion and mash some more. If you desire, you could saute onion and garlic in some EVOO beforehand, although it would add more fat to the recipe. Add your nutrional yeast and other seasonings, mix well.
3) Pour about 1/2 jar of marinara sauce on bottom of pan, put 3 noodles on top, making sure there is space between them. Spoon half of tofu mixture on top of noodles and spread evenly and pour 1/2 jar of sauce on top of that. Add 3 more noodles on top of that, put remainder of tofu mixture on that, put 1/2 jar of marinara sauce on top of that, 3 more noodles, and top with remaining sauce.
4) Cook, covered TIGHTLY with aluminum foil for 30 minutes. Uncover and cook 30 more minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user TWCAGLE.