Lunch

Veggie Lasagna is for Lunch.

Veggie Lasagna takes 45 minutes to prepare.

Veggie Lasagna takes 60 minutes to cook.

Veggie Lasagna makes 8 servings.

The ingredients for Veggie Lasagna are:

1 cup quinoa, cooked
1 pound firm tofu
1 small container of ricotta cheese
16 oz package whole grain lasagna noodles
3 tomatoes diced
1 can tomato paste
1 10oz package frozen chopped spinach
1 cup chopped mushrooms
1 cup chopped onion
1 yellow bell pepper, chopped
1 clove garlic, minced
Basil, parsley, black pepper, and salt to taste

Here is how you make Veggie Lasagna:

Preheat oven to 400 degrees F. Sauce ? In large saucepan saut? onions, then add garlic. Add tomatoes, tomato paste, and all remaining vegetables except for spinach. Simmer while covered for 30 minutes. While sauce is cooking, cook lasagna noodles in large pot. In large bowl, add tofu, cheese, quinoa, basil, parsley and mix until blended. Assemble Lasagna ? spread tomato sauce in bottom of 9x13inch casserole pan. Cover with layer of noodles. Cover with tofu/cheese mixture. Cover with layer of spinach. Repeat. Make last layer with tofu/cheese mixture. Cover pan and bake for 30 minutes. Serves 8Serving Size:?8

The nutritional information for Veggie Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 392.8

• Total Fat: 6.4 g
• Cholesterol: 3.7 mg
• Sodium: 220.3 mg
• Total Carbs: 71.2 g
• Dietary Fiber: 7.4 g
• Protein: 21.1 g

Veggie Lasagna is Italian cuisine.

The dietary needs meet for Veggie Lasagna is Vegetarian