Veggie Lasagna

Veggie Lasagna
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 392.8
  • Total Fat: 6.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 220.3 mg
  • Total Carbs: 71.2 g
  • Dietary Fiber: 7.4 g
  • Protein: 21.1 g

View full nutritional breakdown of Veggie Lasagna calories by ingredient
Submitted by:

Introduction

Lasagna! Usually means lots of cheese, fat, and calories! Not the case with this recipe. Keep it vegetarian, or add lean ground turkey for more protein. Lasagna! Usually means lots of cheese, fat, and calories! Not the case with this recipe. Keep it vegetarian, or add lean ground turkey for more protein.
Number of Servings: 8

Ingredients

    1 cup quinoa, cooked
    1 pound firm tofu
    1 small container of ricotta cheese
    16 oz package whole grain lasagna noodles
    3 tomatoes diced
    1 can tomato paste
    1 10oz package frozen chopped spinach
    1 cup chopped mushrooms
    1 cup chopped onion
    1 yellow bell pepper, chopped
    1 clove garlic, minced
    Basil, parsley, black pepper, and salt to taste

Directions

Preheat oven to 400 degrees F.

Sauce – In large saucepan sauté onions, then add garlic. Add tomatoes, tomato paste, and all remaining vegetables except for spinach. Simmer while covered for 30 minutes.

While sauce is cooking, cook lasagna noodles in large pot.

In large bowl, add tofu, cheese, quinoa, basil, parsley and mix until blended.

Assemble Lasagna – spread tomato sauce in bottom of 9x13inch casserole pan. Cover with layer of noodles. Cover with tofu/cheese mixture. Cover with layer of spinach. Repeat. Make last layer with tofu/cheese mixture. Cover pan and bake for 30 minutes. Serves 8


Serving Size: 8

Rate This Recipe