Cheeseless Lasagna

16 Aug


  • 1 Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Package of Mushrooms, chopped
  • Mild Italian Sausage, Extra Lean Ground Meat, OR Textured Vegetable Protein
  • 2 Bottles/Cans of Your favorite tomato-based pasta sauce
  • 1 Package of Oven-ready Lasagna Noodles (Whole-wheat, if possible)
  • 1 Package of Frozen Chopped Spinach
  • 1 Block of Herb Tofu
  • 1 Tablespoon of Olive Oil
  • Tinfoil
  • Oven-safe Pan (8.5 x 11)

Fillings Preparation

  1. Sauté chopped vegetables (green peppers, mushrooms, and onion) with 1 tablespoon of olive oil.
  2. Add meat to skillet. Cook until brown.
  3. Preheat oven to 375 °F.
  4. Thaw spinach and squeeze excess water out. Keep out on a separate dish.
  5. Crumble herb tofu and keep on a separate dish.
  6. Once ground meat browned, add the 2 cans of sauce. Let simmer on low, mix and cover until ready to layer.

Layering the Lasagna

  1. Put a layer of sauce at bottom of pan.
  2. Add one layer of noodles over sauce. Be sure not to overlap noodles.
  3. Add another layer of sauce and then the crumbled herb tofu.
  4. Add spinach over top.
  5. Add another layer on noodles, followed with another layer of sauce.
  6. Repeat with tofu, then spinach.
  7. Add another layer of noodles followed with more sauce.
  8. Repeat with remaining tofu and spinach and then noodles with sauce.
  9. Cover with tinfoil and place in oven for 40 min.
  10. Take foil off, keep in oven for another 15 min.
  11. Let stand for 5-10 minutes and enjoy!

Cheeseless Lasagna

Recipe from my friend, Elizabeth Russell. Thanks!

One Response to “Cheeseless Lasagna”

  1. E August 16, 2010 at 2:46 PM #

    Thanks Kama…..
    It was fun and yummy and the best part… LEFTOVERS!!!!

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