UNIQUE LASAGNA
I found this recipe in Conveniently Vegan by Debra Wasserman. I made it for Christmas Eve dinner. It's a wonderful vegan alternative that doesn't involve tofu. This dish involves using several different pots and pans but is well worth the effort. I made it the day before then baked it. It worked out well. I wrote the recipe exactly as it appears in the book. I used a little almond milk and earth balance in the potatoes to make them creamier and more spreadable. I also used fresh spinach instead of frozen. I also used Italian seasoning on the potato layer and on the top.
Provided by kyepsen
Categories Oven
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook Noodles in 4 quarts of boiling water in a large pot for 10 minutes until tender. Drain.
- Meanwhile, cook potatoes in 4 c boiling water in a medium-size pot for 15 minutes. Drain and mash potatoes.
- Cook spinach in 1/2 c water in a small pot over medium heat. Drain off any excess liquid.
- Saute mushrooms in oil in a large frying pan over medium heat for 5 minutes.
- Preheat oven to 375. In a 13x9x2 pan place the following layers: 1/2 cooked noodles, 1/2 mashed potatoes, all of the cooked spinach, 1/2 pasta sauce, remaining cooked noodles, remaining mashed potatoes, all the saugeed mushrooms, and the ramaining pasta sauce.
- Bake 30 minutes and serve hot.
Nutrition Facts : Calories 450.4, Fat 6.1, SaturatedFat 1, Sodium 1057, Carbohydrate 85.4, Fiber 7.3, Sugar 15.6, Protein 15.8
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