Italian

Noodle-free lasagna is for Dinner.

Noodle-free lasagna takes 45 minutes to prepare.

Noodle-free lasagna takes 60 minutes to cook.

Noodle-free lasagna makes 12 servings.

The ingredients for Noodle-free lasagna are:

6 cups oil-free marinara sauce
Filling No. 1:
1 box extra firm tofu, drained and wrapped in paper towel to remove excess moisture OR 2 15 oz. cans cannellini beans, drained and rinsed
2 oz. fresh basil leaves (I used 2 Tbsp dried)
1 cup pine nuts, raw cashews or hemp seeds
2 cloves garlic
1/4 cup low-sodium miso (I used regular miso)
1/4 cup nutritional yeast
1/4 cup fresh lemon juice
1/8 tsp red pepper flakes
2 pounds frozen chopped spinach or 1 pound frozen chopped kale

Filling No. 2:
2 pounds sliced mushrooms
2 garlic cloves
1/4 cup tamari
1 large red onion

4 oz can sliced olives, rinsed and drained (optional)

Here is how you make Noodle-free lasagna:

Faux Parmesan:In a food processor, grind 1 cup raw cashews or almonds, 1/2 cup nutritional yeast and 1 Tbsp of salt-free seasoning, until a powdery mixture is achieved. If you like it more chunky, process less.Instructions:Make the filling in a food processor fitted with the "S" blade, by adding tofu, basil, garlic, lemon juice, miso, nutritional yeast, nuts and red pepper flakes. Puree until smooth. Add drained spinach or kale and process again.In a large non-stick saute pan, saute chopped onion in 2 Tbsp water or broth until translucent, about 8 minutes, adding more water if necessary. Add garlic, mushrooms and tamari and saute until browned. Taste mixture, adding more garlic/tamari according to your taste. Cook until mushrooms appear to be glazed and there is no more liquid left in pan.Pour 3 cups of the sauce in a 9"x13" lasagna pan. Place one layer of noodles on top. Cover noodles with half of tofu/spinach mix, then with half of mushroom mix. Place another layer of noodles on top and add remaining halves of tofu and mush. Place one more layer of noodles on top and smother evenly with remaining sauce. Sprinkle olives on top of sauce and sprinkle with faux parmesan. (I put black olives on top of half of the casserole for my husband and put thinly sliced red peppers on my half).Bake uncovered 375 degrees for one hour. Let sit for 10 minutes before serving.Serving Size: 12 4" square servingsNumber of Servings: 12Recipe submitted by SparkPeople user CHIX96.

The nutritional information for Noodle-free lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.0

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 328.2 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.8 g
• Protein: 9.4 g

Noodle-free lasagna is Italian cuisine.

The dietary needs meet for Noodle-free lasagna is Vegan