Made this recipe tonight and it was so good. I did do things my own way of course. I used fresh spinach instead of frozen (only because that is what I had on hand), I added just a sprinkle on each layer of the Nutritional Yeast (for the added B12 benefit) and I added Dyia non-dairy mozzarella cheese on the next to last layer and also to the top layer. It was heavenly. I could barley get the spatula in quick enough to grab Don a piece for his lunch.
Although it takes a little more than an hour to make this dish, most of that is cooking time; prep takes just a few minutes.
1 package (10 oz) frozen spinach, thawed
1 pound reduced-fat firm tofu
1 tablespoon chopped or minced garlic
1 teaspoon salt
1 jar (26 oz) fat-free low-sodium tomato-based pasta sauce
1 pound whole wheat lasagna noodles
10 button mushrooms, sliced or 1 cup other vegetable of choice
1/4 cup vegan Parmesan or Nutritional yeast flakes
Preheat the oven to 325 degrees.
Combine the spinach, tofu, garlic, and salt in a medium bowl.
Coat the bottom of a 9x13 baking pan with tomato sauce, then add a layer of lasagna noodles, overlapping them slightly. Spread half of the spinach mixture over the noodles. Follow with another layer of noodles, then tomato sauce, and a layer of mushrooms or other veggies. Repeat until the layers reach the top of the pan. The final layer should be sauce topped with vegan Parmesan or yeast flakes.
Cover tightly with foil and bake for 1 hour. Stick a knife through the center of the lasagna to be sure the noodles are completely cooked. Let stand for 15 minutes, uncovered, before serving.
Makes 8 servings
Per serving: 332 calories, 18g protein, 5g carbohydrates, 7g sugar, 5g total fat, 9% calories from fat, 0 mg cholesterol, 9g fiber, 284 mg sodium
Recipe by Jennifer Reilly, RD From the book: Dr. Neal Barnard's Program for Reversing Diabetes
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