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I made this last weekend. I've been eating it all week and I'm still not tired of it. Deelish!<br><br><b>Easy Spinach and Mushroom Lasagna</b><br>
1/2 lb fresh mushrooms, sliced<br>
1 tsp. chopped garlic<br>
2 tbsp. water<br>
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)<br>
9 lasagna noodles (regular lasagna noodles, uncooked) <i>I used a 9x13 pan and there was so much space at the end of each row of noodles that I added an additional noodle laying the 9" way with an end broken off so it'd fit the 9" space. If that makes sense</i><br>
Soy Parmesan (optional)<br>
Sliced black olives (optional)<br><i>Filling:</i>
<blockquote><p>10 oz frozen chopped spinach, thawed<br>
1 lb tofu (firm, reduced-fat recommended--not silken!)<br>
1 tsp. salt (optional)<br>
2 tbsp. nutritional yeast (adds a cheesy taste)<br>
1 1/2 tsp. oregano<br>
1/2 tsp. garlic powder<br>
1 tsp. basil<br>
1/2 tsp. rosemary, crushed<br>
1/8 tsp. cayenne pepper<br></p></blockquote>
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water (<i>I used some olive oil here. I don't need TOTALLY fat free cooking. A little fat is good for you and olive oil is good fat.)</i> until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.<br><br>
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)<br><br>
Preheat the oven to 375 degrees.<br><br>
Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.<br><span style="font-size:small;">Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and <i>Classico Mushroom & Ripe Olive Pasta Sauce</i> (with 60 calories and 1 gram of fat per 1/2 cup) and <i>no optional ingredients</i>, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 7g Fiber. Weight Watchers Flex Points: 9.</span><br><div style="text-align:center;"><span style="font-family:Arial;"><span style="font-size:small;">Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen<br><br>
All rights reserved. Ask first!</span></span><br><i><span style="font-family:Arial;">I didn't ask first but I am including all the pertinent copyright info. I hope that makes it okay. I just wanted to share the delicious recipe!</span></i><span style="font-size:small;"><br></span></div>
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Premium Member
16,290 Posts
i made it too, it was super duper yummy <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Smile">

1,988 Posts
<span style="color:#FFFF00;">.</span><br><br><img alt="" class="inlineimg" src="" style="border:0px solid;" title="director"><span style="color:#FFFF00;">...</span><span>I want someone to make this for me .... it sounds sooooooo gooooooooot !!</span>
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