Tonight for dinner I made Vegan Spinach Lasagne Casserole. I used my regular Spinach Lasagne recipe with penne pasta instead of lasagne noodles. It tastes the same and is much quicker to prepare because there is no layering involved. You can do this with lasagne recipe.
Here’s the recipe:
Preheat oven to 350
about 400 grams penne, cooked
medium firm tofu, water squeezed out
frozen chopped spinach, defrosted and water squeezed out
1/2 c. Soy Co Parmesan (vegan)
1/2 cup vegan margarine, melted (I use Earth Balance)
garlic powder, salt, and pepper to taste
1 1/2 -2 cups Dayia Italian Cheese (vegan)
Crumble the tofu into a large bowl. Mix in the remaining ingredients, including the penne, reserving about a 1/2 cup of Italian cheese for topping. Be sure to mix well, so you get all the ingredients in each bite. Put it all in a sprayed or oiled casserole dish and bake, uncovered for 30 minutes. Enjoy!
Note: If I am making dinner for company, I like to use lasagne noodles and do the layering. It does look nicer, IMO.
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Yummy! Good idea – that would avoid all those burnt bits that seem almost impossible to avoid with regular lasagne strips. Red lentils go well with spinach lasagne, by the way, and provide some ‘texture’ too. Have you tried those?
I’ve never thought of making lasagna with other noodles, but it makes perfect sense.
Robert, no, I haven’t tried red lentils in it. I bet that would be good. I have a recipe for a red lentil pasta sauce that is really good.
Kathy, it is so much quicker. I just thought of it about a month ago and wish I would have thought of it sooner.
Yum! Now that my oven isn’t working I am really craving a lasagne, of course!
OMG Marg, I would declare my oven a state of emergency and get it fixed or replaced right away. Sorry if I started your craving with my post.