Ingredients
- 4 oz. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. water
1 26-oz jar of spaghetti sauce (or your favorite sauce)
5 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
1/2 lb tofu (regular, not silken)
1/2 tsp salt (optional--omit for Fuhrman or McDougall diets)
1 tb nutritional yeast
1 tsp oregano
1 clove garlic
1/2 tsp basil
1/4 tsp rosemary, crushed
dash cayenne pepper
3-4 large zucchini
soy parmesan (optional)
Created by: Susan Voisin
http://veganconnection.com/recipes/fatfree/lasagna.htm
Yield: 4 servings
Using zucchini instead of lasagna noodles makes this normally rich dish light and healthy--but still great tasting!
Garlic, 1 cloves (remove)
Mushrooms, fresh, 113.30 (remove)
Zucchini, 800 (remove)
Spinach, frozen, 0.50 package (10 oz) yields (remove)
Tofu, firm, 227 (remove)
Red Star, Nutritional Yeast, Vegetarian Support Formula, 1 Tbspn (remove)
Trader Joe's Organic Spaghetti Sauce, 3.25 cup (remove)
Description
Created By: Susan Voisinhttp://veganconnection.com/recipes/fatfree/lasagna.htmYield: 4 Servings Using Zucchini Instead Of Lasagna Noodles Makes This Normally Rich Dish Light And Healthy--but Still Great Tasting! Garlic, 1 Cloves (remove) Mushrooms, Fres
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