Dinner

Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" is for Dinner.

Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" takes 60 minutes to prepare.

Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" takes 50 minutes to cook.

Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" makes 10 servings.

The ingredients for Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" are:

Rice Lasagna Noodles, 1 box
Eggplant
Baby Zucchini
Light Life Smart Sausage Italian Style
Marinara Sauce
Spinach, 1/2 bag
Tofutti Better than Cream Cheese, about 1.5 tubs
Mushrooms, about 1 lb
Sweet Mini Pepper, about 1 lb
Sweet Yellow Onion, 1-2 large
Italian Herb Tomato Paste, 1/2 tube
Black Olives, 1 can
Tomatoes,1 can diced
Oil for saut?ing

Here is how you make Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage":

Saut? the mushrooms, peppers and onions. Add to Marinara Sauce with crumbled "sausage" and olives.Spread cream cheese over no-bake noodle and ladle mixture over noodles, substituting about half of the noodles with thinly sliced eggplant, zucchini and spinach. On second layer, add Italian Herb Paste after cream cheese. Repeat until pan(s) is(are) fullServing Size: Makes 10 ServingsNumber of Servings: 10Recipe submitted by SparkPeople user JUNEMONSOON.

The nutritional information for Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 312.4

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 830.5 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 6.3 g
• Protein: 11.1 g

The dietary needs meet for Vegan Lasagna with Tofutti Cream Cheese and Italian "Sausage" is Vegan