Dinner

Elysa's Vegan Lasagna is for Dinner.

Elysa's Vegan Lasagna takes 20 minutes to prepare.

Elysa's Vegan Lasagna takes 70 minutes to cook.

Elysa's Vegan Lasagna makes 9 servings.

The ingredients for Elysa's Vegan Lasagna are:

* NaSoya Organic Extra Firm Tofu, 28 oz

* Lemon juice, 1 tbsp

* Red Star, Nutritional Yeast, Vegetarian Support Formula, 8 Tbspn

* Olive Oil, 1 tbsp

* Garlic, 4 tsp

* Pepper, black, 1 dash

* basil, dried, 2 tsp

* Oregano Leaves, dried, .5 tbsp

* Onion - Raw, chopped, 2 cup

* Zucchini fresh, 1 pound

* Garlic, 6 clove

* Salt, 2 tsp

* Pepper, black, .5 tsp

* Spinach, fresh, 4 bunch

* Portabella Mushrooms, 8 oz

* Newman's Own Marinara Sauce, 2 1/2 cups

* Healthy Harvest Whole Wheat Lasagne noodles, 1 box (18 noodles)

* Olive Oil, 1 tbsp

Here is how you make Elysa's Vegan Lasagna:

Makes 9 12.5 oz servings (approximately). They're HUGE!!Add first 8 ingredients together into a food processor, blend until smooth. Add a little bit of water as you blend so it will smooth out and gain the texture of real ricotta cheese. (I used about 1/2 a cup)Meanwhile, boil the lasagna noodles until al dente.Heat 1/2tablespoon of olive oil in a large, heavy frying pan over medium-high heat. Add the onions, carrots, garlic, salt and pepper. Saut? for 5 minutes. Add zucchini and saut? 5 to 6 minutes longer until just tender, then stir in spinach and remove from heat. Transfer to a bowl and let cool completely. Wipe out pan and heat remaining 1/2 tablespoon of oil over medium-high heat. Add sliced mushrooms and saut? for 5 to 6 minutes or until golden. Fold into vegetable mixture. Preheat oven to 350 degrees . Spread 3/4 cup of marinara sauce over the bottom of 9- by 13-inch baking pan. Lay 3 noodles in a single layer over the sauce. Spread 1 cup Tofu Ricotta Cheese over the noodles. Cover the cheese with half of the sauted vegetables and repeat layering. Top with 4 noodles to cover and spoon 1/2 cup marinara sauce over the noodles. Cover the pan tightly with aluminum foil. Bake for 1 hour, or until sauce bubbles and noodles are tender. Remove the foil and spread remaining 1 cup tofu cheese and then the final 1/2 cup sauce over the lasagne. Use a knife to swirl the sauce and cheese decoratively.Bake lasagne 10 minutes longer, and then let stand for 15 minutes before serving.Number of Servings: 9Recipe submitted by SparkPeople user ELYSAH87.

The nutritional information for Elysa's Vegan Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 408.5

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 930.7 mg
• Total Carbs: 56.9 g
• Dietary Fiber: 12.0 g
• Protein: 26.0 g

Elysa's Vegan Lasagna is Italian cuisine.

The dietary needs meet for Elysa's Vegan Lasagna is Vegan