|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes.
Prepare the lasagna noodles according to package directions.
Drain carefully and set aside on a towel.
Pre-heat oven to 350 F.
Squeeze the spinach as dry as possible and set aside.
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-inch by 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.
Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach.
End with the remaining noodles covered by the remaining tomato sauce.
Bake for 25 to 30 minutes, or until tomato sauce bubbles.
Reprinted with permission from The Compassionate Cook Cookbook.
See also: More vegetarian recipes
More Vegetarian and Vegan Tofu Recipes:
See also: More easy vegan recipes