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Thursday, December 6, 2012

Quick Three Layer Vegetable Lasagna

Posted by Chantel M. Recipe contributed By


This dish is very quick and hassle-free because it uses frozen spinach, boil-free lasagna noodles and other easily assembled ingredients. No longer will you need to toil over the stove in order to prepare a tasty lasagna.
Items needed
26oz jar of marinara sauce or spaghetti sauce (about 3 cups)
16 boil-free lasagna noodles
freshly ground black pepper to taste
2 10oz pkgs frozen spinach, thawed and squeezed dry (about 4 cups)
1/2 teaspoon ground nutmeg
1 lemon
1 block of silken tofu (crumbled and mixed with juice of the lemon)
3 teaspoons of Italian Seasoning
2 10 pkgs of cheddar cheese alternative grated
1 10oz pkg mozzarella cheese alternative grated
I use Vegan Gourmet cheese alternative because it is casein free and it melts.
Preheat oven to 375 degrees. Lightly oil bottom and sides of 9 by 14 by 2 inch non-aluminum baking dish. Spoon a small amount of sauce into baking dish and tilt in order for sauce to cover the bottom. Using small spatula or spoon, spread four of the lasagna noodles with tofu. Lay noodles length wise and side by side in baking dish. Top with a sprinkle of black pepper.
Separate and loosen spinach with a fork. Sprinkle nutmeg over spinach and mix. Top noodle and tofu mixture with one-third of the spinach. Top spinach with one-fourth of the sauce and top sauce with one-fourth of the cheese. Mix both of the cheeses together before using.
Repeat with two more layers of noodle, tofu, spinach, sauce and cheese. Reserve the remaining one-fourth portion of the cheese.
Lightly oil a 16 to 18 length of aluminum foil and tent oil side down over lasagna and crimp foil around edges of pan to seal. Bake covered for about 45 minutes. Carefully remove foil and baste lasagna with any of the sauce that has collected in the corners. Bake uncovered for an additional 20 minutes. Remove from oven and cover with remaining cheese and bake uncovered an additional 10 minutes.
Remove from oven and let rest for 15 minutes and then slice in to 12 servings with a serrated knife.

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