Veg*An Lasagna
Ingredients
- 340 g vegetarian ground beef (mock ground beef) ⓘ
- 3 cups mozzarella cheese (if making Vegan) or 3 cups soy mozzarella cheese (if making Vegan) ⓘ
- 1 teaspoon olive oil ⓘ
- 1 medium onion, diced fine ⓘ
- 2 minced garlic cloves ⓘ
- 8 ounces firm tofu ⓘ
- 1 tablespoon flour ⓘ
- 1/2 cup frozen chopped spinach (cook according to package)
- 9 pieces no-boil lasagna noodles (the kind you do not need to precook) ⓘ
- 5 cups pasta sauce ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Preheat oven to 350°F.
- Spray a 9x13 lasagna pan lightly with oil
- Saute the onions and garlic in oil over medium heat until soft. Set aside to cool.
- In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sauteed onions.
- In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
- Layer the lasagna pan:
- Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them - they expand while cooking).
- Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
- Arrange 3 noodles on top followed by the spinach mixture.
- Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
- Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
- Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.
Nutrition & Diet Analysis (per serving)
845
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).