Lactose-Free Spinach Lasagna Recipe

Name: Lactose-Free Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups sliced fresh mushrooms; 1/4 cup chopped onion; 1 tablespoon olive oil; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1 teaspoon dried marjoram; 9 uncooked lasagna noodles; 1 package (14 ounces) firm tofu, drained and cubed; 2 large eggs, lightly beaten; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups shredded mozzarella-flavored soy cheese; 1 cup shredded cheddar-flavored soy cheese

Servings: persons

1-3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried marjoram
9 uncooked lasagna noodles
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded mozzarella-flavored soy cheese
1 cup shredded cheddar-flavored soy cheese

1
In a
2
coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
3
Meanwhile, cook lasagna noodles according to package directions; drain.
4
In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13x9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses.
5
Cover and bake at 375u00b0 for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

1297

kcal

Calories

Fat

206

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 18 ingredients. The key ingredients include: 1-3/4 cups sliced fresh mushrooms, 1/4 cup chopped onion, 1 tablespoon olive oil, 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, and more.

Yes, Lactose-Free Spinach 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.

Lactose-Free Spinach Lasagna

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