Easy Vegan Spinach & Mushroom Lasagna Recipe

Looking for an easy Easy Vegan Spinach & Mushroom Lasagna recipe? Learn how to make Easy Vegan Spinach & Mushroom Lasagna using healthy ingredients.


Submitted by vulture11

Makes 9 servings



Ingredients 1/2 lb fresh mushrooms, sliced 10 baby carrots (shredded) 1/2 onion (chopped) 1 tsp. chopped garlic 2 tbsp. water 2 24-oz jars of spaghetti sauce (or your favorite pasta sauce) 9 lasagna noodles (regular lasagna noodles, uncooked) Soy Parmesan (optional) Sliced black olives (optional) Filling: 10 oz frozen chopped spinach, thawed and drained 1 lb tofu (firm, reduced-fat recommended?not silken!) 1 tsp. salt (optional) 2 tbsp. nutritional yeast (adds a cheesy taste) 1 1/2 tsp. oregano 1/2 tsp. garlic powder 1 tsp. basil 1/8 tsp. cayenne pepper

Recipe Ingredients for Easy Vegan Spinach & Mushroom Lasagna

8 oz Mushrooms
1/2 clove Garlic
10 serving Light pasta sauce No Sugar added Tomato
4 1/2 serving Lasagne (Barilla) 2 pieces
1 NLEA serving Carrots, Baby
1/2 medium (2-1/2" dia) Onions
2 1/4 cup frozen No Sauce Chopped Spinach
5 serving Firm Tofu (Fresh
1 tsp Sea Salt
2 tablespoons Nutritional Yeast
1 1/2 tsp Oregano, Ground
1/2 tsp Garlic Powder
1 tsp, ground Basil, Dried
0.13 tsp Cayenne Pepper

Recipe Directions for Easy Vegan Spinach & Mushroom Lasagna

  1. Sauté the mushrooms, carrots, onion and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

  2. 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.)

  3. Preheat the oven to 375 degrees.

  4. Spread half of the sauce in the bottom of a 9×12-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.

Categories

Vegetarian

Nutrition Facts
Serving Size 283.7g
Amount Per Serving
Calories
224
Calories from Fat
40
% Daily Value*
Total Fat
4.4g
7%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
593mg
25%
Potassium
587mg
17%
Total Carbohydrates
35.3g
12%
Dietary Fiber
4.9g
20%
Sugars
8.8g
Protein
12.5g
Vitamin A 60% Vitamin C 21%
Calcium 13% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin A
  • Very high in vitamin B6
  •   Bad points
  • High in sodium
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