vegan lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.7
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,420.2 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 5.8 g
- Protein: 15.2 g
View full nutritional breakdown of vegan lasagna calories by ingredient
Introduction
vegan version of spinach and cheese lasagna.this is adapted from about.com
you can add pepper and nutmeg to the "cheese sauce" vegan version of spinach and cheese lasagna.
this is adapted from about.com
you can add pepper and nutmeg to the "cheese sauce"
Number of Servings: 8
Ingredients
" ricotta cheese "
* Tofu, firm, 1 block
* Honey, 1.5 tsp
* Cider Vinegar, 1.5 tsp
* Salt, 1 tsp
"cheese Sauce"
* Red Star, Nutritional Yeast, Vegetarian Support Formula, 4 Tbsp
* Olive Oil, 1.5 1tsp
* *Soy milk, Soy Milk, Natural, 2 serving (remove)
* *Flour, white, .25 cup (remove)
Spinach mixture
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Garlic, 3 cloves (remove)
* Spinach, frozen, 1.6 package (10 oz) yields (remove)
* Tomato Sauce, 3 cup (remove)
no boil lasagne noodles 12
Directions
Pre heat oven to 400
use a 9 X13 casserole dish
to make the ricotta cheese
mush the block of tofu with a fork. mix in the rest of the ricotta cheese mixture season to taste
mean while heat the tomato sauce and defrost the spinach in the microwacve
chop the onion and garlic. in a pan saute them with a teaspoon of oil when soft add the spinach with water squeezed out.
next make the cheese sauce add the nutritional yeast flour and a teaspoon of salt to a sauce pan whisk until blended smooth. then add the remainder of the soy milk oil and vinegar. whisk again till smooth heat for 4-5 min until thickened. then assemble the lasagna like a traditional one. starting with the tomato sauce on the bottom of the casserole dish. then the noodles ricotta spinach cheese sauce repeat.
bake for 40 min
serves 12
Number of Servings: 8
Recipe submitted by SparkPeople user JFREE456.
use a 9 X13 casserole dish
to make the ricotta cheese
mush the block of tofu with a fork. mix in the rest of the ricotta cheese mixture season to taste
mean while heat the tomato sauce and defrost the spinach in the microwacve
chop the onion and garlic. in a pan saute them with a teaspoon of oil when soft add the spinach with water squeezed out.
next make the cheese sauce add the nutritional yeast flour and a teaspoon of salt to a sauce pan whisk until blended smooth. then add the remainder of the soy milk oil and vinegar. whisk again till smooth heat for 4-5 min until thickened. then assemble the lasagna like a traditional one. starting with the tomato sauce on the bottom of the casserole dish. then the noodles ricotta spinach cheese sauce repeat.
bake for 40 min
serves 12
Number of Servings: 8
Recipe submitted by SparkPeople user JFREE456.