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Awesome Vegan Spinach Lasagna


Awesome Vegan Spinach Lasagna recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium


12 lasagna noodles
2 tablespoons olive oil
1 ¼ pounds spinach
stems removed, chopped
1 medium onions
2 broccoli florets
stalks, cut up
1 pound mushrooms
2 garlic cloves
5 ½ cups tofu cheese sauce
2 cups tomato sauce


In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.

Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking.

Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.

Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.

Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.

Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.

Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu "cheese" sauce, and remove from the heat.

Preheat the oven to 350℉ (180℃). Lightly oil a 9x13-inch baking dish .

Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.

Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top.

Bake until bubbling, 25 to 30 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 56012% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 92mg 4%
Total Carbohydrate 34g 34%
Dietary Fiber 9g 38%
Sugars g
Protein 45g
Vitamin A 183% Vitamin C 69%
Calcium 14% Iron 40%
* based on a 2,000 calorie diet How is this calculated?


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