Recipes by Dish Type
Recipes by Source
Measurement Conversions
Recipe Search
 |
Publisher: © 1997 by Debra Wasserman ISBN: 0931411181 |
|
Reprinted with permission from the author, Debra Wasserman, for The Vegetarian Resource Group.
Spinach Lasagna (p. 86)
Serves 6
Preparing this dish takes a little time but is well worth the effort.
Ingredients
- 1 pound lasagna noodles
- 5 quarts water
- 1 teaspoon oil
- medium onion, finely chopped
- 1/3 cup vegetable broth
- 1 pound soft tofu, crumbled
- 10-ounce package frozen chopped spinach, thawed
- two 15-ounce cans tomato sauce
- 1 teaspoon basil
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast (optional)
Directions
Cook noodles in boiling water for 10 minutes until tender. Drain.
In a separate large pan, sauté onion in oil over medium-high heat for 2 minutes. Add broth, tofu, and spinach. Sauté 6 minutes longer. Set aside.
In a small bowl, mix sauce with seasonings and yeast.
Preheat oven to 400 degrees. In a 13" x 9" x 2" baking pan put the following layers: 1/3 noodles, 1/3 tofu mixture, 1/3 tomato sauce then repeat the layers 2 more times. Bake 30 minutes at 400 degrees. Serve hot.
Nutritional Information
Total calories per serving: 406. Fat: 6 grams. Total fat as % of Daily Value: 9% Protein: 19 grams. Iron: 9 mg Carbohydrates: 72 grams. Calcium: 185 mg. Dietary fiber: 5 grams Sodium: 934 mg