Try this Vegetable Lasagna recipe, or contribute your own.
Suggest a better descriptionMake marinara sauce first. While sauce is simmering, clean fresh or thaw frozen spinach. Steam until barely tender about 2 minutes. Chop, drain well and toss while adding the nutmeg. Set aside. Steam the broccoli and set aside. Drain tofu and crumble the contents of two boxes into a food processor or blender. Pulse until the mixture is slightly lumpy. Crumble remaining tofu into mixture, add salt, pepper, vinegar, and onion powder. Taste and adjust seasonings. Set aside. Bring the water to a rapid boil. Add the lasagna separately to prevent the noodles from sticking together. Stir gently with a wooden spoon two or three times. Cook for 6 minutes, or until slightly undercooked. Drain, rinse under cold water, and lay out on damp towels. Cover with towels to prevent drying. Wash and dry zucchini and cut off the ends. Grate in a food processor or with a hand grater. Preheat the oven to 350 F. To put the lasagna together, place a thin layer of sauce on the bottom of of a 13 x 10 baking dish. Layer three or four noodles on top of the sauce. Cover with a layer of the tofu mixture, a sprinkling of marjoram, basil, and garlic powder. Repeat layers of tomato sauce, pasta, tofu mixture, zucchini, spinach broccoli and seasonings twice more. End with a layer three or four noodles, a layer of the tofu mixture, then the rest of marinara. Sprinkle with herbs. Add a light sprinkling of nutritional yeast and bread crumbs. Cover with foil, and bake for 45 minutes. Remove the cover and continue baking for 15 minutes, or until the sauce is bubbly. Cool 10-15 minutes before serving. NOTE: After having made this with the recipe as above, I would have liked more sauce in the recipe, so will double the recipe for Marinara Sauce for the next time. This makes a very large dish and could be halved for a smaller amount, or half the full recipe could be frozen for a later meal. Serve with salad and fruit for dinner. Saute the onion, mushrooms, and garlic in a small amount of water or white grape juice for about 10 minutes. Add other ingredients. Simmer, uncovered, over low heat for 1 to 2 hours, until thick. Variations: I used fresh herbs instead of dried in this sauce. Use 1-1/2 t each of chopped fresh basil and fresh oregano, and 1/4 chopped fresh parsley. Posted to MM-Recipes Digest by "Robert Ellis"
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Serving Size: 1 Serving (586g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 50 | ||
Calories from Fat: 6 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.2mg | 2 % | |
Potassium 487.9mg | 13 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.7g | ||
Protein 4.3g | 6 % | |
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: 50
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