Vegetarian Lasagna

Vegetarian Lasagna
Vegetarian Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 (10-ounce) packages frozen chopped spinach

  • 8 ounces soft tofu

  • 4 ounces low-fat cottage cheese

  • 8 oz. Ricotta

  • ¼ cup grated Parmesan cheese

  • 1 (32-ounce) jar meatless spaghetti sauce+ 1 cup

  • ¼ teaspoon garlic powder

  • 1/8-teaspoon nutmeg

  • 8 ounces sliced mozzarella cheese

  • 1 cup sliced fresh mushrooms

  • Lasagna noodles

Directions

Place packages of spinach in a 2-quart rectangular glass dish. Microwave on high 5 to 6 minutes. Drain and squeeze out all moisture; set aside. Crumble tofu into a small mixing bowl. Stir in cottage cheese and Parmesan cheese; set aside – add 1 clove med. Garlic and oregano. Combine spaghetti sauce, garlic powder and nutmeg in a 2-quart glass batter bowl. Cover with plastic wrap and microwave on high 6-8 minutes, or until hot. Remove 1 cup of sauce, set aside. Add spinach to sauce remaining in bowl. Layer Lasagna as follows: Half of spinach mixture Flour noodles Half of cottage cheese mixture Half of mozzarella cheese Half of mushrooms Repeat layers; pour reserved cup of sauce over top. Cover with heavy plastic wrap. Microwave on high 6 minutes. Rotate dish and microwave on 70 percent (medium-high) 20 minutes. Let stand 20-30 minutes before serving. 300 for 1 and ½ hours.

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