Sunday, December 6, 2015

Basic Spinach Lasagna - Bean Based (DF)

I did not have tofu on hand but wanted to make lasagna, so I tried using white beans instead.  I thought this was REALLY good and tasted just as good as the tofu based.

This is adapted from this recipe

1 box wheat or brown rice lasagna noodles 
1-1/2 to 2 jars spaghetti sauce (about 40 to 48 ounces) (no sugar)
3 cans white beans with liquid (I use great white northern)
1 tsp ground oregano
1 tsp ground basil
1 Tbsp dried parsley flakes
1/4 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup Nutritional Yeast Flakes  (I use Now Foods)
2 - 10 ounce packages frozen chopped spinach, thawed and drained well


If not using pre-cooked lasagna noodles, cook the noodles in boiling water about 3-5 minutes until softened.

Place the beans in a blender or food processor and blend until smooth and creamy.

Pour the beans into a bowl and add in oregano, basil, parsley, red pepper, onion powder, 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 bean 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.

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 169 Total Fat 3.6g, Cholesterol mg,  Sodium 511mg, Carbs 27.2g, Fiber 8.1g, Sugars 9.1g, Protein 9.4g

Teach these new disciples to obey all the commands I have given you.  And be sure of this:  I am with you always, even to the end of the age.
Matthew 28:20  (NLT)

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