pasta - Tempeh Spinach Lasagna

[Guest guest]

* Exported from MasterCook *

 

Tempeh Spinach Lasagna

 

Recipe By :Chef Morty Star

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 0 whole wheat lasagna noodles

1 large bunch spinach -- stems removed

1 cup tempeh -- crumbled

3 tablespoons vegetable oil

2 tablespoons tamari soy sauce

2 tofu cakes -- (8 oz.)

2 tablespoons nutritional yeast

2 tablespoons garlic powder

1 tablespoon onion powder

dash sea salt

1 teaspoon oregano

1 teaspoon basil

1 cup grated Soymage

3 cups tomato sauce

 

Cook lasagna noodles as per package instructions and set aside. Steam spinach

for 10 minutes and set aside. Saute crumbled tempeh in 1 tablespoon of oil and

tamari in saucepan until brown. Mash 1 cake of tofu in bowl and add spices and

blend until smooth and creamy to make tofu mixture. Add the other cake of tofu,

2 tablespoons oil, 1 tablespoon water and grated soymage in blender to make tofu

topping. Layer 5 or 6 times in oblong baking dish. Begin to layer: sauce,

noodles, tempeh, spinach, tofu mixture. Fill baking dish and cover with tofu

topping. Bake at 350 degrees for 1 hour

 

 

 

Source:

" Veggie Lovers Cookbook "

Copyright:

" 1980 Chef Morty Star "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 128 Calories; 7g Fat (44.9% calories from

fat); 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 813mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Serves 8 to 10

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

that was supposed to be 16 ounces of lasgana noodles - I discovered, with this

recipe, that my scanner dies not have an affinity for colored print.