Saturday, March 22, 2014

Tofu Pumpkin Spinach Lasagna (DF)

I did not have any squash, so I modified  this recipe  to come up with the following recipe.  This was SOOOO good...I just wanted to keep on eating it !!!!

1 box wheat or brown rice lasagna noodles
1 and 1/2 jars low sodium spaghetti sauce (about 40 ounces) (no sugar)
1 package silken tofu (I use  Morinu Soft Silken Tofu )
1/4 cup unsweetened almond milk
1 can pumpkin puree
1 tsp oregano
1 tsp basil
1 tsp garlic salt
1/4 cup Nutritional Yeast Flakes (I use NOW Foods)
1 - 10 ounce package 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 179, Total Fat 4.1g, Cholesterol 8mg,  Sodium 61mg, Carbs 28.6g, Fiber 4.5g, Sugars 4.7g, Protein 10g

Then he said, "Beware!  Guard against every kind of greed.  Life is not measured by how much you own."
Luke 12:15  (NLT)


  1. I love a good veggie lasagna :-)

    1. Hey Sandy !!! So do I...don't know why I don't make it more often !!!!!! - Denise

    2. hehe yeah it is one of those things that I don't make very often either but when I do I absolutely LOVE them!
      I think its a time thing for me, I feel like I need to set aside a good hour and a half to make a good one and I usually thing about dinner half hour before it needs to be served lol ;-)
      I used to be so good with meal planning but have gotten out of that habit lately - need to get back into it I think!!!!! xxx

    3. Hey Sandy !!! You are right - with lasagna you need to plan ahead !!! Lots of times I make it one night and cook it and eat it the next night (because I don't allow myself enough time the 1st night !!). But like you said...whenever I make it, i do LOVE it !!!! - Denise XXXX

  2. Replies
    1. Hey Kim !!! THANKS !!! I hope you enjoy the recipe !!! - Denise

  3. What an amazing idea! A rather more healthy twist on an old classic!

    1. Hi ! THANKS for taking your time to comment !!! I REALLY REALLY appreciate it. Not only is it a healthy twist - but it tastes DELICIOUS !!!!! - Denise


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