Hellllo Plant-Based Folks and All Those Thinking About It.
Many thanks for checking this post out today and if you are just venturing into trying out some plant-based recipes, then this one is definitely a good one for starters.
I will first list the changes I made to this recipe and I will also post the website link for this cook and blogger's recipe below the recipe
My Additions, Deletions & Other Changes
- Used garlic powder instead of chopped garlic
- Had to use silken tofu (very soft kind vs firmer types) which author said not to do, but it was all I had on hand. And, I can tell you our results with this lasagna was absolutely delicious even with the forbidden silken tofu!
- We do not like olives (love olive oil though??♀️) so did not add
- Had no rosemary nor did I try to substitute anything for it
- We love nutritional yeast and how much it adds to all sorts of recipes from smoothies, to pasta dishes to pizzas and salads. Long way of letting you know I almost always add more nutritional yeast than a recipe suggests...in this case, tripled it.
So that's my list of customizing this delicious dish. As I've said in other posts, plant-based, vegan cooking is just so much better when you experiment and not shy away from adding your preferred and instinctive touches. Have fun doing just that with this recipe and please share your thoughts, suggestions and other recipes with all of us in the comment section below. Remember, your email info is never shared on this blog, but your invaluable and appreciated input is always welcome!
Easy Vegan Spinach and Mushroom Lasagna
Using dry lasagna noodles eliminates the process of boiling the noodles and saves time. The extra sauce cooks into the noodles, making them more flavorful than boiled lasagna noodles.
Servings: 9 Calories: 190kcal Author: Susan Voisin
- 1/2 pound fresh mushrooms sliced
- 1 teaspoon chopped garlic
- 2 tablespoons water
- 2 24-oz jars spaghetti sauce or your favorite pasta sauce
- 9 uncooked lasagna noodles (regular lasagna noodles NOT no-boil noodles)
- Vegan Parmesan such as my almond parm, optional
- Sliced black olives optional
- 10 ounces frozen chopped spinach thawed and drained
- 1 pound firm or extra-firm tofu not silken!
- 1 teaspoon salt optional
- 2 tablespoons nutritional yeast adds a cheesy taste
- 1 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon basil
- 1/2 teaspoon rosemary crushed
- 1/8 teaspoon cayenne pepper
- Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
- Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
- Preheat the oven to 375 degrees.
- Spread half of the sauce in the bottom of a 9×12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (you can drop it by spoonfuls and then spread it or hold each noodle in the palm of your hand and spread the tofu on it before placing it in the pan). Cover with another layer of 3 noodles and then 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. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with vegan Parmesan or cheese and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Optional high-fat version: Sprinkle with a grated vegan cheese during the last 5 minutes of cooking. Calorie and fat content will vary depending on the brand you use.
Weight Watchers, using a fat-free marinara and no cheese, this is 6 Freestyle points per serving.
The nutritional data below is not exact and will depend on the particular ingredients used. This analysis was created using regular (not light) tofu and Barilla Tuscan Herb Pasta Sauce (with 70 calories and 2 grams of fat per 1/2 cup) and no optional ingredients except salt.
Serving: 1slice | Calories: 190kcal | Carbohydrates: 25.4g | Protein: 11.1g | Fat: 5.2g | Sodium: 809.6mg | Fiber: 5.6g | Sugar: 7.7
And - here's the promised link to the cook's blog who shared this simple and delicious lasagna recipe with all of us (and which I'm looking forward to visiting again very soon myself): https://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html#wprm-recipe-container-13617