Spinach Mushroom Lasagna (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 426.1
- Total Fat: 9.6 g
- Cholesterol: 2.3 mg
- Sodium: 809.9 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 7.3 g
- Protein: 21.3 g
View full nutritional breakdown of Spinach Mushroom Lasagna (Vegan) calories by ingredient
Number of Servings: 9
Ingredients
-
1/2 lb fresh mushroom
2 tbsp water
1 tsp grated garlic
2 26-oz pasta sauce
1/4 c soy parmesan
9 lasagna noodles, uncooked
Filling:
10 oz chopped spinach
1 lb firm tofu
1 tsp salt
1.5 tsp oregano
1 tsp basil
1/8 tsp cayenne pepper
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp rosemary, crushed
Directions
Preheat oven to 375 C.
Saute mushroom and garlic in 2 tbsp water until tender, cover between sitrring to keep from drying out. Remove from heat and add pasta sauce.
Place spinach and tofu in food processor and process briefly. Add remaining filling ingredients and blend until smooth.
Spread 1/2 pasta sauce in a 9 x 12 pan. Place 3 noodles over sauce. Spread 1/2 tofu/spinach mixture on top. Repeat noodle and tofu layers. Top with final layer of noodles and pour remaining sauce over this. Cover with foil and bake for 30 min. Remove foil and bake for another 30 min. Remove from overna dn sprinkle with soy parmesan. Cool for 15 min. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEEPSGIRL.
Saute mushroom and garlic in 2 tbsp water until tender, cover between sitrring to keep from drying out. Remove from heat and add pasta sauce.
Place spinach and tofu in food processor and process briefly. Add remaining filling ingredients and blend until smooth.
Spread 1/2 pasta sauce in a 9 x 12 pan. Place 3 noodles over sauce. Spread 1/2 tofu/spinach mixture on top. Repeat noodle and tofu layers. Top with final layer of noodles and pour remaining sauce over this. Cover with foil and bake for 30 min. Remove foil and bake for another 30 min. Remove from overna dn sprinkle with soy parmesan. Cool for 15 min. 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user NEEPSGIRL.