Vegetarian

Vegan whole wheat lasagna takes 10 minutes to prepare.

Vegan whole wheat lasagna takes 45 minutes to cook.

Vegan whole wheat lasagna makes 8 servings.

The ingredients for Vegan whole wheat lasagna are:

14 serving Barilla Whole Grain Lasagne
14 oz Extra Firm Organic Tofu (Nasoya) 1 oz (by REDACTIONS)
6.5 cup Wild Oats Organic Crushed Tomatoes with basil
5 cup Kroger Frozen Cut Leaf Spinach
3 tsp Granulated Sugar
.25 cup Almond Milk, Silk, True Almond, unsweetened, original
3 serving Garlic (1 clove) (by AIRAMEI)
1 lemon yields Lemon Juice
2 tbsp Basil

Here is how you make Vegan whole wheat lasagna:

Preheat oven to 350. Cook lasagna or use ready to bake. Use thawed and well drained spinach. Place tofu, sugar, milk, garlic, lemon juice, basil and salt in blender or processor and blend smooth but still having body, like ricotta. Put tofu mix and spinach in a bowl and mix. cover bottom of 9x13 baking dish with a thin layer of tomato sauce, then a layer of noodles, then about a quarter of the tofu and spinach mix. Continue with same order. End with remaining noodle layer and cover with tomato sauce. Bake 40-45 minutes until bubbling.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user APC_V15.

The nutritional information for Vegan whole wheat lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 281.8

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 372.3 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 12.2 g
• Protein: 16.1 g