Easy Day Vegetable Lasagna

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	1 hours
	Ready In	1 hours

Be the first to add a photo of this recipe!

Ingredients

1	tablespoon	soy oil
8	each	scallions, spring or green onions
1	cup	mushrooms	sliced
48	ounces	spaghetti sauce
10	ounces	tofu	silken
10	ounces	spinach	chopped, frozen, defrosted and drained
1	each	egg
8	ounces	lasagna noodles	uncooked
1	teaspoon	salt
1/4	teaspoon	black pepper
1/2	teaspoon	garlic powder
1/2	teaspoon	oregano
8	ounces	mozzarella cheese	shredded

Directions

Preheat oven to 350 degrees F.

Spray a 9x13-inch baking pan with non-stick vegetable coating.

Saute green onions and mushrooms in soy oil.

Add spaghetti sauce.

Set aside.

Combine tofu, spinach, egg, and seasonings and mix well.

In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.

Bake for 45 minutes, covered with aluminum foil.

Top with cheese and bake 15 minutes more.

Allow to stand 10 minutes before serving.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Marinated Salmon Steaks

I used this recipe with steelhead trout fillets. It was absolutely delicious. I modified it slightly. I used lime juice instead of orange, I added a couple of green onions diced and I specifically used extra virgin olive oil.