Vegan Portasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 281.6 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 5.1 g
- Protein: 12.8 g
View full nutritional breakdown of Vegan Portasagna calories by ingredient
Introduction
This is my variation on the popular Vegan Lasagna recipe first created by Susan of Fat Free Vegan Kitchen (http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html). It’s a great pasta dish that fills you up without the cloying taste of cheese to wear you down. This is my variation on the popular Vegan Lasagna recipe first created by Susan of Fat Free Vegan Kitchen (http://blog.fatfreevegan.com/2006/03/my-f
avorite-lasagna.html). It’s a great pasta dish that fills you up without the cloying taste of cheese to wear you down.
Number of Servings: 8
Ingredients
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½ lb fresh portabella mushrooms, diced
1 tbsp. minced garlic
2 tbsp. water
2 28-oz cans crushed tomatoes
1 tbsp garlic powder
1 tbsp oregano
1 tbsp black pepper
1 tsp onion powder
1 tsp basil
1 tsp paprika
1 tsp lemon juice
10 oz frozen chopped spinach, thawed
1 ½ pkg Mori-Nu Lite Firm Silken Tofu, drained
1 tsp. salt
3 tbsp. nutritional yeast
1 ½ tsp. oregano
1 tsp. garlic powder
1 tsp. basil
½ tsp. dried parsley
1/8 tsp. cayenne pepper
¼ tsp mustard powder
9 uncooked whole-wheat lasagna noodles
6 paper-thin lengthwise slices zucchini, blotted dry
Directions
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender.
Remove from heat, add the crushed tomatoes, spices and lemon juice.
Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
Preheat the oven to 375 degrees.
Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
Spread half of the tofu mixture on the noodles, top with another layer of sauce.
Cover with another layer of 3 noodles, 3 zucchini slices and spread the remaining tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 30 minutes.
The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Remove from heat, add the crushed tomatoes, spices and lemon juice.
Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
Preheat the oven to 375 degrees.
Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
Spread half of the tofu mixture on the noodles, top with another layer of sauce.
Cover with another layer of 3 noodles, 3 zucchini slices and spread the remaining tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 30 minutes.
The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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