A well-known and ever-popular dish; vegans can leave out the cheese. (Yoga Mind and Body)
Chop spinach, mix with the tofu, and season with salt and pepper. Saute the zuchinni and pepper in the oil for 3 minutes. Preheat the oven to 350F. Put a layer of tomato sauce in a oiled 10x8 in baking dish. Cover this with a layer of lasagne noodles, half the tofu/spinach mixture, then half the zuchinni and peppers. Sprinkle with half the grated cheese. Repeat the layers and top with remaining parmesan and sunflower seeds. Bake for 50-60 minutes until bubbling and golden.
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Serving Size: 1 Serving (2004g) | ||
Recipe Makes: 4 | ||
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Calories: 761 | ||
Calories from Fat: 246 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 36 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 37mg | 11 % | |
Sodium 9297.4mg | 321 % | |
Potassium 6465.9mg | 170 % | |
Total Carbohydrate 106.5g | 31 % | |
Dietary Fiber 30.2g | 121 % | |
Sugars, other 76.4g | ||
Protein 45.5g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 761
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