My husband and family loved this so it is a keeper. This uses spinach, tofu nutritional yeast, mushroom, olives etc and seasonings. I used the Classico Fire Roasted tomato and garlic sauce . We also added some zucchini to the mushrooms. We also had to add a bit of extra water since I used some of the sauce to make some gluten free stuff. Here is the recipe: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html Also some of the jar of roasted red peppers is a good substitute if you don't have mushrooms. I just whip it with the tofu in the recipe. I do like either fresh red bell peppers or green ones along with the black olives on the top. PS.we really like some jarred Roasted Red Bell Peppers added to the tofu blend!
Since the above link might break as she is changing over to word press here is her recipe:
Easy Spinach and Mushroom Lasagna
1/2 lb fresh mushrooms, sliced ( me-crimini mushrooms are cancer fighters)
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) (I use a bit more)
9 lasagna noodles (regular lasagna noodles, uncooked) (I use 12-since I use exta across the top--like in a T and I use gluten free ones)
Soy Parmesan (optional)
Sliced black olives (optional)
10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
I add some roasted red bell pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)
Preheat the oven to 375 degrees.
Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 7g Fiber. Weight Watchers Flex Points: 9.
Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen