Recipes
Vegetable Lasagna
4 servings
50 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 1 (24 oz) jar tomato-basil pasta sauce
- 4 oz oven-ready lasagna noodles
- 1 (10 oz) package soy-based, hamburger-style crumbles
- 2 teaspoons Italian seasoning
- 5 oz fresh baby spinach
- Nonstick aluminum foil
- 1 (8 oz) bag nondairy, mozzarella-style shreds
Steps
- Preheat oven to 375°F. Place ½ cup pasta sauce in bottom of 9-inch square baking dish. Add 1 layer of noodles, followed by ½ cup crumbles. Sprinkle with ½ teaspoon seasoning and top with 1 cup spinach. Repeat layers, starting with sauce, until pan is full (3 more times).
- Press layers down firmly. Pan will appear full but spinach will shrink while cooking. Top with any remaining sauce. Cover with foil; bake 35 minutes.
- Remove foil from pan. Top with shreds; bake 5 more minutes. Serve.
Amount per ¼ recipe serving: Calories 450, Total Fat 20g, Sat Fat 13g, Trans Fat 0g, Chol 0mg, Sodium 1080mg, Total Carb 52g, Fiber 7g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 19g, Vitamin D 0%, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 30%, Potassium 10%