Pasta-Free Tofu Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 215.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 609.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 8.0 g
- Protein: 15.4 g
View full nutritional breakdown of Pasta-Free Tofu Lasagna calories by ingredient
Introduction
Created by: Susan Voisinhttp://veganconnection.com/r
ecipes/fatfree/lasagna.htm
Yield: 4 servings
Using zucchini instead of lasagna noodles makes this normally rich dish light and healthy--but still great tasting!
Garlic, 1 cloves (remove)
Mushrooms, fresh, 113.30 (remove)
Zucchini, 800 (remove)
Spinach, frozen, 0.50 package (10 oz) yields (remove)
Tofu, firm, 227 (remove)
Red Star, Nutritional Yeast, Vegetarian Support Formula, 1 Tbspn (remove)
Trader Joe's Organic Spaghetti Sauce, 3.25 cup (remove)
Created by: Susan Voisin
http://veganconnection.com/r
ecipes/fatfree/lasagna.htm
Yield: 4 servings
Using zucchini instead of lasagna noodles makes this normally rich dish light and healthy--but still great tasting!
Garlic, 1 cloves (remove)
Mushrooms, fresh, 113.30 (remove)
Zucchini, 800 (remove)
Spinach, frozen, 0.50 package (10 oz) yields (remove)
Tofu, firm, 227 (remove)
Red Star, Nutritional Yeast, Vegetarian Support Formula, 1 Tbspn (remove)
Trader Joe's Organic Spaghetti Sauce, 3.25 cup (remove)
Number of Servings: 4
Ingredients
-
800g or 28 oz (3-4) large zucchini
113 g or 4 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. water
1 26-oz or 3.25 c jar of Trader Joe's Organic Spag. Sauce
148 g or 5 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
227g or 1/2 lb tofu (regular, not silken)
1/2 tsp salt
1 tb nutritional yeast
1 tsp oregano
1 clove garlic
1/2 tsp basil
1/4 tsp rosemary, crushed
dash cayenne pepper
soy parmesan (optional)
Directions
Heat the water in a non-stick skillet or large pot. Add the minced garlic and cook for one minute. Add the mushrooms and sauté them until tender, adding more water as necessary; remove from heat and add the spaghetti sauce.
Cut each zucchini lengthwise into 1/4-inch slices. Steam them or microwave them in a little water (2 tbsp.) for about 3 minutes--until just cooked. When they're cool, use paper towels to pat them completely dry.
Preheat the oven to 375 degrees.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the zucchini and parmesan--to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of zucchini over the sauce, overlapping slightly. Spread half of the tofu mixture on the zucchini. Cover with another layer of zucchini and then spread the remaining tofu mixture over it. Top with a final layer of zucchini, and pour the remaining sauce over this. Bake for 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want.
Serving Size: 4
Cut each zucchini lengthwise into 1/4-inch slices. Steam them or microwave them in a little water (2 tbsp.) for about 3 minutes--until just cooked. When they're cool, use paper towels to pat them completely dry.
Preheat the oven to 375 degrees.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining ingredients--except the zucchini and parmesan--to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Spread half of the sauce in the bottom of a 8X8-inch pan. Place a layer of zucchini over the sauce, overlapping slightly. Spread half of the tofu mixture on the zucchini. Cover with another layer of zucchini and then spread the remaining tofu mixture over it. Top with a final layer of zucchini, and pour the remaining sauce over this. Bake for 30 minutes. Remove from the oven and sprinkle with soy parmesan if you want.
Serving Size: 4