VEGAN SPINACH & MUSHROOM LASAGNA
This tofu lasagna is the best! Cut down on the calories and give this vegan meal a try.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 9 |
| Onion | 1 medium |
| Garlic cloves | 3 minced |
| Olive Oil | 1 TBS |
| Mushrooms | 1 cup of fresh mushrooms |
| Marinara or meatless spaghetti sauce | 1 3/4 C |
| Go veggie Mozzarella | 1 C |
| Parsley | 2 TBS |
| Spinach | 1-2 cups fresh or 1 package frozen |
| Go veggie Parmesan | 1/3 C |
| Tofu Ricotta Filling | |
| Extra Firm Tofu | 1 package, 10oz |
| Salt | 1 tsp |
| Nutritional Yeast | 1/4 C |
| Oregano | 1 TBS |
| Garlic powder | 1 tsp |
| Basil | 2 tsp |
| Cayenne pepper | 1/8 tsp |
| Lemon juice | 1 TBS |
Directions:
- Cook noodles according to the package directions. You can also use the oven ready noodles if you are pressed for time. Meanwhile, Preheat oven to 350°. In a skillet, sauté onion and garlic for a few minutes until the onions are tender and fragrant. Add 1 cup of fresh spinach or 1 package of frozen spinach and then add mushrooms (optional); sauté until tender. Set aside.
To Make the Tofu Ricotta filling: Drain tofu, reserving 2 tablespoons liquid. Gently press down on the tofu with a few paper towels to remove the excess moisture. Place tofu in the food processor and the reserved liquid. Add remaining ingredients to the food processor:
- Salt
- Nutritional Yeast
- Oregano
- Garlic powder
- Basil
- Cayenne pepper
- Lemon juice
- Cover and process until blended. Process for 1-2 minutes or until smooth.
- Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt, and mushroom mixture. Set aside.
- Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray.
- Layer with three noodles, half of the tofu mixture, and half of the spinach/mushroom mixture, sprinkle with go veggie parmesan and go veggie mozzarella in between each layer. Repeat layers of noodles, tofu, spinach/mushroom, and cheese.
- Top with remaining noodles and marinara sauce. Sprinkle with remaining cheeses. Cover with foil and bake until heated through and cheese is melted, 30-35 minutes. Remove the foil and bake for an additional 15 minutes. Let stand for 10 minutes before cutting.
Tips & Tricks: Use oven ready lasagna noodles if you are short on time! We enjoy making this on Sunday that way we can have it all week for a quick re-heated vegan dinner or lunch. Delicious and full of plant based protein.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 1/19/2021
