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Quick Spinach Lasagna

Makes 8 servings

Although the cooking time is one hour, the preparation time is only a few minutes.

1 10-ounce box frozen chopped spinach, thawed
1 pound firm reduced-fat tofu
1 tablespoon minced garlic
1 teaspoon salt
1 30-ounce can marinara or tomato sauce
1 pound dry whole-wheat lasagna noodles
10 button mushrooms, sliced
1/4 cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast

Preheat oven to 325°F.

Mix together spinach, tofu, garlic, and salt.

Coat the bottom of a 9"×13" pan with tomato sauce, then add a layer of lasagna noodles, overlapping noodles slightly. Spread 1/2 of the spinach and tofu mixture on top of the lasagna noodles, then add another layer of lasagna noodles. Add a layer of tomato sauce, enough to cover the noodles, and then add a layer of mushrooms. Continue to add layers of noodles, spinach and tofu, sauce, and mushrooms until the layers reach the top of the pan. The final layer should be sauce topped with vegan parmesan substitute or nutritional yeast.

Cover tightly with aluminum foil and bake for 1 hour. Stick a knife through the center of the lasagna to make sure the noodles are completely cooked. Let cool for 15 minutes, uncovered, before serving.

Per serving (1/8 of recipe)

  • Calories: 312
  • Fat: 5.1 g
  • Saturated Fat: 0.8 g
  • Calories from Fat: 14.7%
  • Cholesterol: 0 mg
  • Protein: 18 g
  • Carbohydrates: 55.3 g
  • Sugar: 6.1 g
  • Fiber: 9.4 g
  • Sodium: 915 mg
  • Calcium: 117 mg
  • Iron: 5.4 mg
  • Vitamin C: 9.5 mg
  • Beta Carotene: 1920 mcg
  • Vitamin E: 3.7 mg

Source: Jennifer Reilly, R.D.