Monday, November 4, 2013

Tofu Pumpkin Spinach Squash Veggie Lasagna (DF)

I modified this recipe to come up with the following recipe.

1 box 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
1 can pumpkin puree
3 cups chopped or sliced zucchini and/or summer squash
1 tsp oregano
1 tsp basil
1 tsp garlic salt
1 - 10 ounce packages frozen chopped spinach, thawed and drained well

Place tofu and almond milk in a blender or food processor and blend until smooth and creamy. 

Pour into a bowl and add in all the other ingredients (EXCEPT lasagna noodles and spaghetti sauce).   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.  

If using lasagna noodles that are not pre-cooked, let the assembled lasagna sit for at least 30 minutes to allow time for the noodles to soften.

Bake at 350 degrees for about an hour.

My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 12 servings:  Calories 187, Total Fat 3.4g, Cholesterol mg,  Sodium 482mg, Carbs 31.1g, Fiber 7.7g, Sugars 6.6g, Protein 9.5g

Then they will know that you are the Lord, that only you are God Most High over all the earth.
Psalm 83:18  (NCV)

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