Sunday, November 18, 2012

Spinach Butternut Squash Lasagna

I made a "cheese sauce" from Jo Stepaniak's  The Ultimate Uncheese Cookbook and put it on top of the lasagna.... it was SOOOOOOO good !!!

This recipe was featured on  You can see the feature post here.

My dad LOVES this lasagna ....whenever he eats it, he tells me that it is REALLY good !!!!

1 box whole wheat or brown rice lasagna noodles
1-1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)
1 package silken tofu (I used  Morinu Soft Silken Tofu )
1/4 cup unsweetened almond milk
2 cups butternut squash, cooked
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 cup Nutritional Yeast Flakes
2 - 10 ounce packages frozen chopped spinach, thawed and drained well


Place tofu and almond milk in a blender and blend until smooth and creamy.  Add in butternut squash and blend until well combined.

Pour into a bowl and add in oregano, basil, garlic powder, nutritional yeast, and spinach.  Stir until well combined. 

To assemble, in a 9x13 lasagna pan, spread a thin layer of spaghetti sauce, then a layer of noodles, then a layer of the tofu filling.  Continue in the same order.  Finish with a layer of noodles topped with the spaghetti sauce.  

Bake at 350 degrees for about an hour.

Estimated Nutritional Value per serving based on 12 servings:  Calories 181, Total Fat 3.8g, Cholesterol 8mg,  Sodium 83mg, Carbs 29.4g, Fiber 5.1g, Sugars 3.8g, Protein 11.2g

Enjoy serving the Lord, and he will give you what you want.

Psalm 37:4  (NCV)

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