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Vegetable Lasagna
Recipes
Vegetable Lasagna
4 servings
50 minutes total (Active 15 minutes)

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

    1. 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).
    2. 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.
    3. 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%