Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
595
Calories
27g
Protein
29g
Fat
59g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Sauce | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 chopped onion
- 6 to 8 sliced mushrooms
- 1 bunch spinach or 1 (10 ounce) package frozen spinach, thawed
- 1 (16 ounce) container firm tofu, drained and crumbled
- 1 (32 ounce) jar pasta sauce
- 2 cups shredded Cheddar cheese
- 1 package lasagna noodles, cooked and drained
- 2 tablespoons vegetable seasoning
- =
Directions
1
Preheat oven to 350 degrees F.
2
In nonstick skillet, sauté onions and mushrooms in oil. Add tofu and vegetable seasoning. Simmer for 5 minutes.
3
Chop spinach. Stir in spinach. Set aside.
4
Layer noodles, tofu mixture, pasta sauce and cheese in a 13 x 9-inch casserole dish. Bake for 30 minutes.
5
Serve with a tossed salad and garlic bread.
Recipe sourced from
fandom