Tofu-Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.7
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 234.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 11.9 g

View full nutritional breakdown of Tofu-Spinach Lasagna calories by ingredient
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A yummy way to have lasagna without the meat and cheese. A yummy way to have lasagna without the meat and cheese.
Number of Servings: 12


    Tofu, soft, 392 grams (about 14 ounces after draining)
    Tofu, firm, 336 grams (about 12 ounces after draining)
    Whole Wheat Lasagna Noodles; 1 svg = 2 oz dry 1/7 of pkg, 12 oz (I used 9 noodles)
    Spinach, frozen, 1.5 package (10 oz) yields ( i used a 16 oz pkg)
    Granulated Sugar, 2 tsp
    Soy Milk, .25 cup
    Garlic powder, .5 tsp
    Lemon Juice, 1 lemon yields
    Basil, 2 tbsp minced
    Newman's Own Bombolina Sauce: 2 cups


Cook the lasagna noodles according to the package and set aside. Preheat the oven to 350 degrees F. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach. Cover a 9x13-inch pan with a thin layer of tomato sauce. Then layer with 3 noodles. Follow with 1/2 of the tofu mixture. Continue in the same order using 1/2 of the tomato sauce, 3 more noodles and the remaining tofu mixture. End with the remaining noodles and the remaining sauce. Bake for 25 to 30 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user JANICEMC.

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