Vegan PortasagnaFrom jo_jo_ba 9 years ago
- ½ lb fresh portabella mushrooms, diced shopping list
- 1 tbsp. minced garlic shopping list
- 2 tbsp. water shopping list
- 2 28-oz cans crushed tomatoes shopping list
- 1 tbsp garlic powder shopping list
- 1 tbsp oregano shopping list
- 1 tbsp black pepper shopping list
- 1 tsp onion powder shopping list
- 1 tsp basil shopping list
- 1 tsp paprika shopping list
- 1 tsp lemon juice shopping list
- 10 oz frozen chopped spinach, thawed shopping list
- 1 ½ pkg Mori-Nu Lite firm silken tofu, drained shopping list
- 1 tsp. salt shopping list
- 3 tbsp. nutritional yeast shopping list
- 1 ½ tsp. oregano shopping list
- 1 tsp. garlic powder shopping list
- 1 tsp. basil shopping list
- ½ tsp. dried parsley shopping list
- 1/8 tsp. cayenne pepper shopping list
- ¼ tsp mustard powder shopping list
- 9 uncooked whole-wheat lasagna noodles shopping list
- 6 paper-thin lengthwise slices zucchini, blotted dry shopping list
How to make it
- Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender.
- Remove from heat, add the crushed tomatoes, spices and lemon juice.
- Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
- Preheat the oven to 375 degrees.
- Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
- Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
- Spread half of the tofu mixture on the noodles, top with another layer of sauce.
- Cover with another layer of 3 noodles, 3 zucchini slices and 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.
- Remove the foil and bake for another 30 minutes.
- The lasagna will cut better if you allow it to cool for 15 minutes before serving.
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