Dinner

Vegan "ricotta" mushroom lasagna is for Dinner.

Vegan "ricotta" mushroom lasagna takes 25 minutes to prepare.

Vegan "ricotta" mushroom lasagna takes 25 minutes to cook.

Vegan "ricotta" mushroom lasagna makes 4 servings.

The ingredients for Vegan "ricotta" mushroom lasagna are:

Mushrooms - 1 cup
Pasta - lasagna noodles - 8 -10 noodles
1 can tomatoes
1/2 cup hazelnuts or macadamia nuts
1/2 cup silken tofu - water as needed
1 tsp basil
1 tsp italian seasoning
1/4 cup onion
1/2 cup tofu crumbles

Here is how you make Vegan "ricotta" mushroom lasagna:

Cook noodle according to directions. Drain.To make ricotta like sauce - in food processer, blend nuts, tofu, basil and seasoning - add water a little at a time to make a smooth spread. To make tomato sauce, first saute onions in skillet - puree tomatoes with seasonings ( if needed) in food processor. Add onions. Set aside.Spray bottom of square 8 x 8 dish with PAM. Layer 2-3 tblsp of tomato sauce on bottom. Layer 2 noodles (cut as needed). Layer 1/4 cup ricotta spread. Layer 1/3 mushrooms and 1/3 tofu crumbles. Repeat - ending with noodles, tomao sauce, and vegan cheese if desiredBake in 350 deg oven for 25 minutes or until heated through. Let me know what you think - I am not sure yet! Using my family as guinea pigs!!Layer 2-4 tbsp tomato sauce on bottom of Serving Size: Makes 4 servings - you can double if neededNumber of Servings: 4Recipe submitted by SparkPeople user JRAYMOND1.

The nutritional information for Vegan "ricotta" mushroom lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 348.0

• Total Fat: 16.4 g
• Cholesterol: 0.0 mg
• Sodium: 63.1 mg
• Total Carbs: 39.6 g
• Dietary Fiber: 4.6 g
• Protein: 17.7 g

Vegan "ricotta" mushroom lasagna is Italian cuisine.

The dietary needs meet for Vegan "ricotta" mushroom lasagna is Vegan