Spinach & Mushroom Lasagna (Vegan)

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 249.7

Total Fat: 15.1 g
Cholesterol: 0.0 mg
Sodium: 243.8 mg
Total Carbs: 24.1 g
Dietary Fiber: 4.3 g
Protein: 9.6 g

View full nutritional breakdown of Spinach & Mushroom Lasagna (Vegan) calories by ingredient

Introduction

Super Easy and Low on Calories! Super Easy and Low on Calories!

Minutes to Prepare: 10

Minutes to Cook: 65

Number of Servings: 12

Ingredients

½ lb fresh mushrooms, sliced

1 tsp chopped garlic

2 tbsp water

2 26oz jars spaghetti sauce

9 lasagna noodles (uncooked)

Soy Parmesan (optional)

Filling:

16oz frozen chopped spinach, thawed

14 oz tofu (firm, reduced fat recommended **not silken)

1.5 tsp salt

2 tbsp nutritional yeast

1 ½ tsp oregano

½ tsp garlic powder

1 tsp basil

½ tsp rosemary, crushed

1/8 tsp cayenne pepper

Directions

Sauté the mushrooms and garlic over medium heat in 2 tbsp water until tender; cover between stirring to keep them from dying out.

Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly.

Add the remaining filling ingredients to the processor and blend until smooth.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x13-inch pan.
Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them.

Spread half of the tofu mixture on the noodles.

Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them.

Top with a final layer of noodles, and pour the remaining sauce over this.

Cover the dish tightly with foil, and bake for 30 minutes.

Remove the foil and bake for another 30 minutes.

Remove from the oven and sprinkle with soy Parmesan.

Allow to cool for 15 minutes before slicing and serving.

Servings: 12
Serving Size:

Number of Servings: 12

Recipe submitted by SparkPeople user EJORDANE.