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1 hours
Prep: 10 minutes
Cook: 1 hours
457 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | soy oil | |
| 8 | each | scallions, spring or green onions | |
| 1 | cup | mushrooms | sliced |
| 48 | ounces | spaghetti sauce | |
| 10 | ounces | tofu | silken |
| 10 | ounces | spinach | chopped, frozen, defrosted and drained |
| 1 | each | egg | |
| 8 | ounces | lasagna noodles | uncooked |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | garlic powder | |
| 1/2 | teaspoon | oregano | |
| 8 | ounces | mozzarella cheese | shredded |
Preheat oven to 350 degrees F.
Spray a 9x13-inch baking pan with non-stick vegetable coating.
Saute green onions and mushrooms in soy oil.
Add spaghetti sauce.
Set aside.
Combine tofu, spinach, egg, and seasonings and mix well.
In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.
Bake for 45 minutes, covered with aluminum foil.
Top with cheese and bake 15 minutes more.
Allow to stand 10 minutes before serving.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 6.0g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 720mg | 30% |
| Total Carbohydrate 51.0g | 17% |
| Dietary Fiber 9.0g | 37% |
| Sugars 30.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 49% | Vitamin C | 56% | |
| Calcium | 56% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I can't thank you enough! This is such an easy recipe. However, I think a pinch of salt might inhance the flavor a bit.
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