Lasagna - Love Potion
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 295.2
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 568.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 7.7 g
- Protein: 9.5 g
View full nutritional breakdown of Lasagna - Love Potion calories by ingredient
Introduction
Spinach and mushroom vegan lasagna, with yummy secret pesto-tofu filling.*Recipe submitted by user : whereIStheHOTsauce%3F from www. vegweb.com Spinach and mushroom vegan lasagna, with yummy secret pesto-tofu filling.
*Recipe submitted by user : whereIStheHOTsauce%3F from www. vegweb.com
Number of Servings: 12
Ingredients
-
1 block Medium firm tofu
3 tablespoons soysauce (you could also use Miso)
3-4 tablespoon SP Tahini
1 Onion
1 cup (Or two small Packages) chopped fresh basil
3 cloves garlic
1/8 cup pine nuts
1/8 cup olive oil
1/8 cup nutritional yeast
12 whole wheat lasagna noodles (Uncooked if you're brave, boiled if you're not)
1 Favorite jar of pasta sauce *Hint: Something that you thing will go well with the pesto and mushroom theme
1/2 package or so od vegan Cheese *I like Follow Your Heart Vegan Mozzarella, but I've subsitituted crispy fried onions;
2 cups frozen spinach (2 packages or so)
1 package mushrooms (about 1.5 cups chopped)
Directions
***You will need 2 large skillets (One for the mushrooms, and one for pesto-tofu mixture), a food processor, and a 9x13 casserole dish***
1) Heat up some oil in both pans over medium heat.
2) Preheat Oven to 375 Degrees F
3) Chop up whole onion, and saute half in each pan.
4) Prepare tofu by removing excess water by wrapping tofu in several paper towels and squeezing. Set aside.
5) Slice up mushrooms, and thaw out 2 cups of frozen spinach in the microwave. Add mushrooms to the "Mushroom" Pan. (Don't forget to stir the frying mushrooms occasionally, while you're preparing everything else.)
6) Add soysauce (miso) and tahini to "Tofu" Pan Stir it around in the onion and oil mixture until liquidy.
7) Crumble in drained tofu (Think Ricotta, only not gross!), and mix it all up!
Time to make the Pesto, while everything is cooking. Put Basil, Pine Nuts Peeled Garlic Cloves, Nutritional Yeast and 1/16 Cup of Olive Oil into the food processor or chopper, and process away! If it's too solid I add a little water so that it will blend more smoothly.
9) Turn off the heat! (Both pans)
10) Blend Pesto in with tofu. Add as much as you like! Sometimes I reserve a little to spread on some crusty bread. to go with the lasagna.
11) Drain the thawed spinach as much as possible. We don't want a watery lasagna.
12) Time to layer the lasagna.
a) First Coat the bottom of the pan with some of your favorite sauce.
b) Add four noodles across, then spread half of the pesto-tofu mixture across the noodles. Sprinkle half of the mushrooms, and half of the spinach over the tofu. Cover with a thin layer of sauce.
***REPEAT.***
13) Finish with the last four noodles, and cover with Sauce.
14) Sprinkle as much shredded vegan cheese over the top of the casserole, as you like. I usually use half a block.
15) Bake @ 375 F for 45 Minutes. If the "Cheese" hasn't melted yet, broil it for a few minutes a the end.
Note: This goes well, served with a salad and garlic bread!
Note on Decadence: If you want it to be even more sinful, melt in some vegan cream cheese and up the anti on the nutritional yeast in the tofu mixture. Being bad is, oh so good. :-)
Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user ~MASJA~.
1) Heat up some oil in both pans over medium heat.
2) Preheat Oven to 375 Degrees F
3) Chop up whole onion, and saute half in each pan.
4) Prepare tofu by removing excess water by wrapping tofu in several paper towels and squeezing. Set aside.
5) Slice up mushrooms, and thaw out 2 cups of frozen spinach in the microwave. Add mushrooms to the "Mushroom" Pan. (Don't forget to stir the frying mushrooms occasionally, while you're preparing everything else.)
6) Add soysauce (miso) and tahini to "Tofu" Pan Stir it around in the onion and oil mixture until liquidy.
7) Crumble in drained tofu (Think Ricotta, only not gross!), and mix it all up!
Time to make the Pesto, while everything is cooking. Put Basil, Pine Nuts Peeled Garlic Cloves, Nutritional Yeast and 1/16 Cup of Olive Oil into the food processor or chopper, and process away! If it's too solid I add a little water so that it will blend more smoothly.
9) Turn off the heat! (Both pans)
10) Blend Pesto in with tofu. Add as much as you like! Sometimes I reserve a little to spread on some crusty bread. to go with the lasagna.
11) Drain the thawed spinach as much as possible. We don't want a watery lasagna.
12) Time to layer the lasagna.
a) First Coat the bottom of the pan with some of your favorite sauce.
b) Add four noodles across, then spread half of the pesto-tofu mixture across the noodles. Sprinkle half of the mushrooms, and half of the spinach over the tofu. Cover with a thin layer of sauce.
***REPEAT.***
13) Finish with the last four noodles, and cover with Sauce.
14) Sprinkle as much shredded vegan cheese over the top of the casserole, as you like. I usually use half a block.
15) Bake @ 375 F for 45 Minutes. If the "Cheese" hasn't melted yet, broil it for a few minutes a the end.
Note: This goes well, served with a salad and garlic bread!
Note on Decadence: If you want it to be even more sinful, melt in some vegan cream cheese and up the anti on the nutritional yeast in the tofu mixture. Being bad is, oh so good. :-)
Makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user ~MASJA~.