Easy Day Vegetable Lasagna

Be the first to add a photo of this recipe!

1 hours Prep: 10 minutes Cook: 1 hours

457 calories per serving view nutrition facts

Ingredients

1	tablespoon	soy oil
8	each	scallions, spring or green onions
1	cup	mushrooms	sliced
48	ounces	spaghetti sauce
10	ounces	tofu	silken
10	ounces	spinach	chopped, frozen, defrosted and drained
1	each	egg
8	ounces	lasagna noodles	uncooked
1	teaspoon	salt
1/4	teaspoon	black pepper
1/2	teaspoon	garlic powder
1/2	teaspoon	oregano
8	ounces	mozzarella cheese	shredded

Directions

Preheat oven to 350 degrees F.

Spray a 9x13-inch baking pan with non-stick vegetable coating.

Saute green onions and mushrooms in soy oil.

Add spaghetti sauce.

Set aside.

Combine tofu, spinach, egg, and seasonings and mix well.

In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Bake for 45 minutes, covered with aluminum foil.

Top with cheese and bake 15 minutes more.

Allow to stand 10 minutes before serving.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Caveat Emptor

by Mark R. Vogel

Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in ...