Vegan Lasagna II
Ingredients List
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3 cloves garlic, minced
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½ pound mushrooms
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1 tablespoon vegetable oil
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1 (10.75 ounce) can tomato puree
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1 (10 ounce) package frozen spinach, thawed and drained
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2 teaspoons garlic salt
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2 tablespoons Italian-style seasoning
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1 (12 ounce) package soft tofu
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⅔ (16 ounce) package instant lasagna noodles
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, sauté garlic and mushrooms in oil until the mushrooms release their moisture. Add 1/3 of the tomato puree, cook for 2-3 minutes, then remove from heat.
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In a microwave-safe bowl, mix spinach, garlic salt, Italian seasoning, and tofu. Blend until smooth and uniform, then microwave on high for 2 minutes.
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In a 9x9-inch baking dish, start by spreading a thin layer of tomato puree, followed by a layer of lasagna noodles. Add half of the tofu mixture, then the mushroom sauce. Layer again with noodles, the rest of the tofu mixture, another layer of tomato puree, more noodles, and a final topping of tomato puree.
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Bake in the preheated oven for 45 minutes.
Nutritional Information (per serving)
| 427 | Calories |
| 13g | Fat |
| 62g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 427 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 2g | 12% |
| Cholesterol 4mg | 1% |
| Sodium 1705mg | 74% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 9g | 31% |
| Total Sugars 9g | |
| Protein 23g | 47% |
| Vitamin C 20mg | 22% |
| Calcium 321mg | 25% |
| Iron 8mg | 46% |
| Potassium 1211mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5