Easy Day Vegetable Lasagna
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
eggs
|
|
| 8 | ounces |
lasagna noodles
uncooked |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
|
|
| 8 | ounces |
mozzarella cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
soy oil
|
* |
| 8 | each |
scallions, spring or green onions
|
|
| 237 | ml |
mushrooms
sliced |
|
| 1387.2 | ml/g |
spaghetti sauce
|
|
| 289 | ml/g |
tofu
silken |
|
| 289 | ml/g |
spinach
chopped, frozen, defrosted and drained |
|
| 1 | each |
eggs
|
|
| 231.2 | ml/g |
lasagna noodles
uncooked |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
|
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃).
Spray a 9x13-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.
