Delicate layered spinach lasagna with vegetarian tomato-basil sauce uses oven-ready noodles for easy preparation.

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x13-inch (33 x 23 cm) lasagna pan lightly with oil.

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  • Saute onions and garlic in oil over medium heat. Set aside to cool.

  • In a bowl mix ricotta cheese or tofu with salt, pepper, oregano, flour, spinach and sauteed onions.

  • In another bowl mix Veggie Ground Round with 3 cups tomato sauce.

  • Layering: Spread 1/2 cup of the reserved tomato sauce on the bottom of pan and set 3 lasagna noodles in the sauce. Cover noodles with half of the Veggie Ground Round mixture and 1 cup of shredded cheese. Arrange 3 noodles on top followed by the spinach mixture. Spread on remaining Veggie Ground Round mixture followed by 1 cup of shredded cheese. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce. Top lasagna with remaining shredded cheese.

  • Bake in the preheated oven for 45 minutes or until the noodles are tender.

Tips

8 ounces tofu can be substituted for ricotta cheese, if desired.

Nutrition Facts

529 calories; protein 34g; carbohydrates 52.4g; fat 20.3g; cholesterol 53.4mg; sodium 1723.4mg. Full Nutrition
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