Tofu And Spinach Vegetarian Lasagna Oamc Recipes

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EASY VEGETARIAN SPINACH LASAGNA



Easy Vegetarian Spinach Lasagna image

It's easy, it's cheesy, and it's vegetarian!

Provided by MOTTSBELA

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 12

cooking spray
9 lasagna noodles
1 bunch fresh spinach
1 (8 ounce) container ricotta cheese
½ cup shredded mozzarella cheese
1 egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
salt and ground black pepper to taste
1 cup pasta sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
  • Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
  • Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g

TOFU SPINACH LASAGNA



Tofu Spinach Lasagna image

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

VEGAN TOFU SPINACH LASAGNA



Vegan Tofu Spinach Lasagna image

A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.

Provided by Ceil Hook

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

1 (12 ounce) package fresh mushrooms, sliced
1 onion, chopped
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
1 (8 ounce) package whole wheat lasagna noodles, dry
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package soft tofu
1 (16 ounce) package firm tofu
¼ cup unsweetened almond milk
¼ cup lemon juice, or to taste
½ teaspoon garlic powder

Steps:

  • Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Squeeze as much water out of the spinach as possible.
  • Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.
  • Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.
  • Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 37.1 g, Fat 8.5 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 1.2 g, Sodium 689.4 mg, Sugar 8.3 g

VEGETARIAN LASAGNA OAMC (MAKES 3 MEALS)



Vegetarian Lasagna OAMC (Makes 3 Meals) image

I created this recipe to get my kids to eat more vegetables and so we could have a great vegetarian lasagna that was not store bought. It's a little labor intensive so I usually make three at a time and freeze two. It's not that much work to make more, and then I have a meal I can take out of the freezer and pop in the oven! If you only want to make one then divide the recipe into thirds. It's about 6 servings per pan.

Provided by pixieglenn

Categories     One Dish Meal

Time 1h30m

Yield 3 pans, 18 serving(s)

Number Of Ingredients 11

27 lasagna noodles
36 ounces spaghetti sauce
16 ounces 0% fage greek plain yogurt
2 red bell peppers (either fresh or canned)
8 cups fresh spinach
12 ounces parmesan cheese
8 ounces mozzarella cheese
garlic (to your taste, we like lots so we add lots!)
12 zucchini
6 yellow squash
3 carrots

Steps:

  • Set the Lasagna noodles to boil in a large pot.
  • Put the Greek yogurt, bell peppers, and spinach in a blender and blend until it fairly smooth.
  • In a bowl mix the Parmesan, Greek Yogurt mix, mozzarella, and garlic.
  • Shred very finely all the zucchini, yellow squash, and carrots. Mushrooms would be a good addition too, but I hate mushrooms so didn't add any in mine.
  • Drain the noodles, and put out three 9x13 pans. I use the tin ones so I can freeze them and then put them in the oven.
  • Lay down one layer of three lasagna noodles in each pan. Place a layer of Spaghetti sauce over the top. Then a layer of the vegetable, then a layer of the white cheeses. Repeat.
  • Put the rest of the spaghetti sauce on the top of the last layer of noodles. Cover with tin foil and lable. Freeze.
  • When you are ready to bake, heat the oven up to 375 and bake for 60 to 75 minutes.

TOFU AND SPINACH VEGETARIAN LASAGNA (OAMC)



Tofu and Spinach Vegetarian Lasagna (Oamc) image

Make and share this Tofu and Spinach Vegetarian Lasagna (Oamc) recipe from Food.com.

Provided by Pamela

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 (16 ounce) package lasagna noodles, cooked al dente
1/4 cup water
1/4 cup green pepper, diced
1/2 cup onion, diced
1 cup fresh mushrooms, chopped
3 garlic cloves, crushed
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato paste
3/4 cup water
1 lb medium firm tofu
2 bunches fresh spinach (or 10-oz. package frozen spinach)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sage

Steps:

  • To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.
  • Heat over medium-low heat and simmer until soft, stirring frequently.
  • Add mushrooms and cook for 2 minutes.
  • Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.
  • Simmer for 15 minutes to combine flavours, then remove bay leaves.
  • To prepare filling, rinse fresh spinach in cold water.
  • Cut off thick stems.
  • Place in large stockpot.
  • Heat covered over high heat, stirring frequently until spinach is soft.
  • Drain spinach and squeeze out excess liquid and set aside.
  • Drain tofu slightly (don't squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.
  • To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.
  • Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.
  • Spoon the tofu mixture by dollops over top of sauce.
  • Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.
  • Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.
  • To serve: If frozen ahead, thaw completely. Preheat oven to 350°F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.

Nutrition Facts : Calories 320.2, Fat 3.9, SaturatedFat 0.6, Sodium 600.4, Carbohydrate 58.2, Fiber 6.4, Sugar 8, Protein 16.4

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Top Asked Questions

What is a good recipe for tofu spinach lasagna?
Tofu-Spinach Lasagne. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach. Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce,...
How to cook tofu noodles with spinach?
Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Cover the bottom of a 9 x 13-inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach.
How to cook spinach lasagna noodles?
Cook the lasagna noodles according to the package directions. Drain and set aside. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
What is tofu Lasagna made of?
Our vegan tofu lasagna consists of layer after layer of lasagna noodles, with a red lentil filling that’s drenched in marinara sauce. Drain your tofu with a tofu press, assemble your lasagna, and top it all off with melted vegan mozzarella cheese. Are lasagna noodles vegan?

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