Easy Spinach And Mushroom Lasagna Recipe

Name: Easy Spinach And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb fresh mushrooms, sliced; 1 tsp. chopped garlic; 2 tbsp. water; 2 26-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; 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; 1/2 tsp. rosemary, crushed; 1/8 tsp. cayenne pepper

Servings: persons

1/2 lb fresh mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-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
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
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper

1
Saute the mushrooms 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 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.
5
Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 9g Fiber. Weight Watchers Flex Points: 9.

872

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb fresh mushrooms, sliced, 1 tsp. chopped garlic, 2 tbsp. water, 2 26-oz jars of spaghetti sauce (or your favorite pasta sauce), and more.

Yes, Easy Spinach And Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Spinach And Mushroom Lasagna

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