Vegetarian Tofu Lasgna with SpinaLayered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavch

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.2
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,052.9 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 17.8 g



Introduction

Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorfull. No cheese means this recipe is much lower in fat than traditional Lasagna recipes. Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorfull. No cheese means this recipe is much lower in fat than traditional Lasagna recipes.
Number of Servings: 8

Ingredients

    1/2 lb Lasagna Noodles
    2 10-ounce packages frozen chopped Spinach, thawed
    1 pound soft tofu
    1 pound firm tofu
    1 tbsp sugar
    1/4 cup soymilk
    1/2 tsp garlic powder
    2 tbsp lemon juice
    3 tbsp minced fresh Basil
    2 tsp salt
    1 32-ounce jar of tomaro sauceServes

Directions

Prepare the lasagna noodles according to package directions. Drain carefully and place on a towel.

Pre-Heat oven to 350 degrees.

Squeeze spinich as dry as possible.

Place tofu, sugar, soymilk,garlic powder,lemmon juice,basil and salt into a food processor or blender and blend until smooth

Cover bottom of 9X13" baking pan with a thin layer of tomato sauce, then a layer of noodles cover with a layer of half of the tofu mixture, cover that with half of the spinach. repeat this order and finsh with a layer of noodles and cover the noodles with remaining tomato sauce.

Bake for 25 to 30 minutes or until tomatoe sauce bubbles.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user GEMBA2K.