Dinner

Tofu Eggplant Lasagna with Spinach and Mushrooms is for Dinner.

Tofu Eggplant Lasagna with Spinach and Mushrooms takes 60 minutes to prepare.

Tofu Eggplant Lasagna with Spinach and Mushrooms takes 25 minutes to cook.

Tofu Eggplant Lasagna with Spinach and Mushrooms makes 12 servings.

The ingredients for Tofu Eggplant Lasagna with Spinach and Mushrooms are:

Quatro Formaggio - Trader Joe's, 12 oz
Lite Shredded Mozzarella Cheese - Trader Joe's, 11 oz
Mushrooms, fresh, 454 grams
Spinach, fresh, 460 grams
Tofu, Organic Trader Joe's, 19 oz
*Spaghetti/Marinara Sauce (tomato sauce), 3 cup
Diced & Fire Roasted Tomatoes with Green Chiles, 1.5 cup
Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb
Spaghetti Squash, 1.5 cup
Shallots, 85 grams
Basil, 1 cup slivered
Thyme, Rosemary, Salt and Pepper, Garlic and Onion Powder

Here is how you make Tofu Eggplant Lasagna with Spinach and Mushrooms:

1) Preheat oven to 425.2) Slice eggplant into 1/4in slices. Brush eggplant with olive oil. Place eggplant on a baking sheet.3) Cook eggplant in oven for 10 minutes. Then set aside.4) Chop mushrooms and shallots.5) Pour marinara sauce into a sauce pan and heat at a low temp.6) Add shallots, fire roasted tomatoes, and 1/4 of basil. Simmer for 15 min.7) In a food processor put tofu and remaining basil and season to your liking with salt, pepper, thyme, rosemary and garlic.8) Pulse tofu until it has a creamy texture, then turn off heat on the marinara sauce and add tofu.9) Sautee mushrooms.10) Wilt spinach, season to your liking with garlic and onion powder.11) Turn up the oven to 450.12) Line the bottom of a lasagna dish with the spaghetti squash and sprinkle with some cheese. Bake for 10 min.13) Allow first layer to cool slightly, then make your lasagna. I like to do tomato and tofu, then spinach then cheese and finally eggplant. My second layer is more tomato sauce, mushrooms cheese then eggplant. Finally I put another thin layer of tomato and tofu mixture on top of the egg plant and sprinkle with a good amount of cheese to make a nice 'top'.13) Bake lasagna for 15-20 min until the cheese is golden brown.Serving Size: Can probably serve up to 16 pplNumber of Servings: 12Recipe submitted by SparkPeople user JSHEER805.

The nutritional information for Tofu Eggplant Lasagna with Spinach and Mushrooms is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 265.9

• Total Fat: 14.1 g
• Cholesterol: 34.2 mg
• Sodium: 580.3 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 5.1 g
• Protein: 21.4 g