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Easy Day Vegetable Lasagna

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Submitted by smitty22512

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 15
TABLESPOON ML SOY OIL *
1 237
CUP ML MUSHROOMS
sliced
48 1387.2
OUNCES ML/G SPAGHETTI SAUCE
10 289
OUNCES ML/G TOFU
silken
10 289
OUNCES ML/G SPINACH
chopped, frozen, defrosted and drained
1 1
EACH EACH EGGS
8 231.2
OUNCES ML/G LASAGNA NOODLES
uncooked
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML OREGANO
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
shredded

Directions

Preheat oven to 350℉ (180℃).

Spray a 9×13-inch baking pan with non-stick vegetable coating.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 457 42% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 720mg 30%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 37%
Sugars g
Protein 41g
Vitamin A 49% Vitamin C 56%
Calcium 56% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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