Tofu-Spinach Lasagne from Peta.org

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.5
  • Total Fat: 7.4 g
  • Cholesterol: 0.2 mg
  • Sodium: 349.1 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 16.1 g

View full nutritional breakdown of Tofu-Spinach Lasagne from Peta.org calories by ingredient
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Introduction

Vegan if made with almond or soy milk Vegan if made with almond or soy milk
Number of Servings: 8

Ingredients

    3 cup Natures Basket Organic Mushroom Pasta Sauce
    6 serving Barilla Lasagna Noodles (2 noodles per serving) (by SUGARNSPICE215)
    850 grams Tofu, firm
    3 tsp Granulated Sugar
    .25 cup Milk, nonfat (skim milk)
    1 tbsp Tahini
    3 cup, pieces or slices Mushrooms, fresh
    1T minced garlic
    1t dried basil
    1t thyme
    1t rosemary

Directions

Cook noodles and set aside. Drain spinach and tofu. Blend tofu, sugar, milk, garlic powder, lemon juice, basil, salt, tahini, garlic cloves, basil, rosemary, thyme in blender until smooth. Stir in spinach. Cover bottom of 9x13 pan with sauce, top with 1/3 noodles, top with 1/2 of tofu mix, then 1/2 mushrooms, then 1/2 of remaining pasta sauce, then 1/3 noodles, then 1/2 tofu mix, then 1/2 mushrooms, then last 1/3 of noodles. top with remaining sauce. Bake at 350 for 25-30 mins.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHDVEGAN.

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