Veggie lasagna with tofu ricotta. Mushrooms & lentils are used as a substitute for the meat.
Serves 8
Ingredients:
• half a white onion, diced
• half a large red bell pepper, minced in food processor
• 3 tablespoons minced garlic
• 1 & 1/3 cup (or maybe a bit more) brown mushrooms, sliced up thin.
• couple pinches of Italian seasoning
• couple pinches of meatballs & meatloaf seasoning
• 2 1/2 teaspoons soy sauce
• big pinch of nutritional yeast
• salt & pepper
• 540 ml can red/brown lentils, drained & rinsed
• big handful of spinach
• large jar of pasta sauce, (plus I added a watered down can of pizza sauce, since I needed just a bit more.)
• tofu ricotta (lots of recipes online, I make mine without measurements.)
• oven-ready lasagna noodles
• 3/4 bag of Daiya Mexican 4 blend cheese, or other shredded vegan cheese.
Directions:
1. Preheat oven to 350°F. Sautée the veg & mushrooms with seasonings. Near the end, add lentils and spinach, sautée until spinach is cooked down.
2. While sautéeing, make tofu ricotta in food processor, add a cup of the pasta sauce to the bottom of a 9x13 glass baking dish.
3. When sautéed filling is ready, line your sauced dish with a layer of noodles, then add all the tofu ricotta, do another layer of noodles, then a layer of sauce and half your sautéed filling. Do another layer of noodles then sauce, then rest of the filling. Now do one last layer of noodles and sauce, top with the shredded vegan cheese.
4. Bake at 350, covered, for about 45 min. Then uncover and continue baking for another 10 min or so. I think I might have baked for like 8 or 9 min after uncovering.
Notes:
Don't forget to check the directions if using oven-ready noodles, my noodles said to water down the sauce a bit and gave specific baking time & temp directions. So follow package guidelines for baking instead of what I did, if necessary.
Nutrition:
Makes 8 servings
260 calories per serving:
carbs: 38g
fat: 6g
protein: 13g
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