Mushroom Spinach Lasagna (Vegan) from Tami's Nutmeg Notebook Kitchen скачать в хорошем качестве

Mushroom Spinach Lasagna (Vegan) from Tami's Nutmeg Notebook Kitchen

Lasagna is a huge comfort food for many people including my family. This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It feeds a crowd and is filling without making you feel stuffed. Two of the three grandchildren can’t get enough of it – when we serve it they go crazy for it. That makes me so happy! They don’t care that it’s healthy or plant based – they just know it tastes good. For the full printable recipe (short version below) visit the companion Nutmeg Notebook Blog Post here https://www.nutmegnotebook.com/uncate... Related Videos Date Paste    • How To Make Date Paste, from Tami in the N...   Marinara Sauce - oil free    • Classic Marinara Sauce - Oil Free - from t...   Faux Parmesan    • Faux Parmesan (Vegan) by Tami Kramer - Nut...   Tofu Spinach Ricotta - https://www.nutmegnotebook.com/posts/... Our affiliate Links Below Our Amazon shop page https://amazon.com/shop/nutmegnotebook Tovolo All silicone Flex-Core Spatula Set https://amzn.to/2VYaK6l Our Holland Bowl Mill affiliate link https://hollandbowlmill.com/nutmeg Well Your World Sauces and Salad Dressings (oil free) If you wish to try them out please use our afilliate link below https://wellyourworld.com/nutmeg AeroGarden indoor herb gardens https://www.tkqlhce.com/click-8838732... When you use our Affiliate links to make purchases we do earn a small commission without any extra cost to you. Be sure to check out our Amazon Influencer Recommendation Page where you will find our favorite kitchen gadgets, small kitchen appliances, pantry items, hiking gear and even some fun things for the children or grandchildren! All information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. Videos produced by Nutmeg Notebook are intended for informational and entertainment purposes only. Music Credits Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ The recipe (see full blog post with printable recipe in link above) Mushroom Spinach Lasagna This fabulous Lasagna recipe is my most requested meal when the family is getting together anytime of year. They love it. I make it for Christmas, birthdays, Mother’s and Father’s Day. It is filling without making you feel stuffed. Course: Main Course Cuisine: Italian - Servings: 8 Author: Tami Kramer Nutmeg Notebook Equipment Lasagna Pan or a deep 9 x 13 baking dish Ingredients 8 ounces fresh mushrooms 2 cloves garlic minced 12 sheets Barilla Gluten Free Oven Ready Lasagna Noodles or your favorite brand of no bake noodles 48 ounces Oil Free Marinara See my Classic Marinara Recipe 1 recipe Basil Tofu Ricotta with Spinach See my Basil Tofu Ricotta with Spinach Recipe Vegan Faux Parmesan Sprinkle See my Vegan Parmesan Sprinkle Recipe Fresh basil – optional Instructions In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside. Preheat oven to 375 degrees. In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan. The next layer will be 4 of the Barilla No Bake Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers. When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles. Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes. After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes. Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired. Notes Lasagna may be assembled up to 24 hours in advance and refrigerated before baking. This recipe can be cut in half and baked in an 8 inch baking dish.