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Vegetarian Spinach Lasagna
* 2 oz. egg-free lasagna noodles
* 1 cup frozen spinach
* 1 clove garlic
* 1 cup tomato sauce, low sodium
* 1/4 tsp. dried basil
* 3 1/2 oz. soft tofu
* 1/2 tbsp. olive oil
* 2 oz. vegetarian cheese (soy or rice cheese)
Directions:
Pre-heat oven to 350 degrees F. Cook wide lasagna noodles according to package directions, omitting salt; drain and set aside. Place cooked noodles in a single layer on waxed paper and cut them in half; reserve. Coat a small loaf pan lightly with cooking spray. In a microwave-safe dish, thaw spinach and press water out. Drain tofu and in a small bowl, coarsely mash and combine with spinach; reserve. Heat oil in a small nonstick saucepan over low-medium heat and sauté garlic briefly, about 1 minute. Add tomato sauce and basil, lower heat and simmer uncovered for about 2-3 minutes. To assemble lasagna: spread 2-3 teaspoons of tomato sauce evenly on bottom of a small loaf pan. Layer in the following order: half a noodle, tofu mixture, vegetarian cheese, and tomato sauce. Repeat layering with remaining ingredients, ending with the remaining sauce. Cover with foil and bake 10-15 minutes. Uncover, bake an additional 4-6 minutes or until bubbly. Let stand 5 minutes and serve.
Nutrition Facts per Serving: Calories 677.6; Calories from Fat 179.7 kilocalories; Total Fat 22.1 grams; Saturated Fat 4.3 grams; Cholesterol 1.8 milligrams; Sodium 560.1 milligrams; Total Carbohydrate 98.9 grams; Net Carbohydrate 84.1 grams; Dietary Fiber 14.9 grams; Sugars 28.7 grams; Protein 33.1 grams
This healthy recipe came from eDiets Vegetarian Plan. If you’re interested, take our Free Diet Profile and see if this plan is right for you.
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