Vegan Lasagna with Veggie Sauce

Makes : Yield_value_display8 Yield_measureservings Prep20 minsCook70 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

460

Total Fat

17g

Saturated Fat

2.5g

Sodium

460mg

Total Carbs

59g

Dietary Fiber

6g

Sugars

13g

Protein

19g

Calcium

278mg

Iron

5mg

Potassium

824mg

Ingredients
  1. 1 package (20 oz.) cubed butternut squash, roasted until tender (about 4 cups)
  2. 1 can (15 oz.) low-sodium chick peas, rinsed and drained
  3. 1/2 cup Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread
  4. 1/2 cup nutritional yeast seasoning
  5. 1 container (14 oz.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
  6. 2 Tbsp. olive oil
  7. 2 (10 oz.) packages baby portobello or crimini mushrooms, diced
  8. 1 small onion, chopped
  9. 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  10. 1 large clove garlic, finely chopped
  11. 4 cups jarred vegan pasta sauce
  12. 12 vegan, gluten free no boil lasagna noodles

Directions

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1. Heat oven to 400°. Mash squash and chick peas in large bowl. Stir in Hellmann's® or Best Foods® Vegan Carefully Crafted Dressing and Sandwich Spread, nutritional yeast, then tofu. Season, if desired, with salt and pepper.

2. Heat oil in large nonstick skillet over medium-high heat and cook mushrooms and onions 8 minutes, stirring occasionally. Stir in spinach and garlic; cook 2 minutes then stir in pasta sauce. Remove from heat.

3. Spread 1 cup sauce mixture in bottom of 13 x 9-inch baking dish then top with 3 uncooked lasagna noodles. Spread with 2 cups tofu mixture; repeat layers 2 more times. Top with remaining 3 noodles, then remaining sauce.

4. Cover with foil and bake 45 minutes. Remove foil and continue to bake an additional 15 minutes, until lasagna noodles are tender. Let stand 10 minutes before cutting.

Tip: If desired, sprinkle with 1 cup vegan mozzarella-style shreds during the last 5 minutes.