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Vegetable Lasagna

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Total Time (minutes)
105
Difficulty
1
Servings
6-8
Ingredients
13
Total Prep Time: 45 minutes
Calories Per Serving: 300
Nutrients

Nutrition Facts

Serving Size 364g

Amount per serving
Calories 300 Calories from fat: 70
% Daily Value*
Fat 7 g 11 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 2.5 g %
Cholesterol 10 mg 3 %
Sodium 550 mg 23 %
Potassium 950 mg 27 %
Carbohydrate 42 g 14 %
Fiber 5 g 20 %
Sugars 6 g
Protein 16 g
Vitamin A 130 %
Vitamin C 20 %
Calcium 25 %
Iron 20 %
Vitamin E 6 %
Thiamin 35 %
Riboflavin 30 %
Niacin 25 %
Vitamin B6 15 %
Folate 30 %
Phosphorus 25 %
Magnesium 25 %
Zinc 15 %
Selenium 15 %
Copper 35 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Nutritious and delicious lasagna made with mushrooms, spinach, carrots and tofu.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped DOLE® Onion
  • 1 package (8 ounces) sliced DOLE Mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen spinach, thawed
  • 2 packages (12 ounces each) soft silken tofu, drained
  • 4 teaspoons minced garlic
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups DOLE Shredded Carrots
  • 1 cup shredded part-skim mozzarella (4 ounces)
  • 1 box (9 ounces) no-boil lasagna noodles

Directions

  1. Preheat the oven to 350°F. 

  2. Warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes until it begins to soften. Add the mushrooms, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Continue cooking for 5 minutes or until mushrooms have browned. Remove from heat. Squeeze as much water from the spinach as possible and scatter over the mushroom mixture. Set aside. 
  3. Mash the tofu with the back of a fork in a medium bowl. Add 1 teaspoon of garlic and the remaining 1/4 teaspoon of salt and pepper. Stir until well combined. Set aside. 
  4. Open the can of tomatoes and add the remaining garlic and the oregano. Stir until well combined. 
  5. Layer 1 cup of the tomato mixture in the bottom of a 9 x 13 baking dish. Layer three noodles, side-by-side, on top. Spread 1 cup of the tofu mixture over the noodles, followed by 1/2 cup of carrots, 1/3 of the filling, 1/3 of the spinach mixture and 1/4 of the remaining sauce. Repeat 2 more times, followed by a final layer of noodles, remaining sauce and cheese. Cover with foil and bake for 45 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before serving. 
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Vegetable Lasagna Mini GH LOGO Nutritious and delicious lasagna made with mushrooms, spinach, carrots and tofu. Prep Time: Cook time:105 minutes Serves: 6-8
Nutrition facts: 300 Calories, 7 grams fat
Ingredients: 1 tablespoon olive oil, 1 cup chopped DOLE® Onion, 1 package (8 ounces) sliced DOLE Mushrooms, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 bag (16 ounces) frozen spinach, thawed, 2 packages (12 ounces each) soft silken tofu, drained, 4 teaspoons minced garlic, 1 can (28 ounces) crushed tomatoes, 1 teaspoon dried oregano, 1 1/2 cups DOLE Shredded Carrots, 1 cup shredded part-skim mozzarella (4 ounces), 1 box (9 ounces) no-boil lasagna noodles, Directions:

Preheat the oven to 350°F. 

Warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes until it begins to soften. Add the mushrooms, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Continue cooking for 5 minutes or until mushrooms have browned. Remove from heat. Squeeze as much water from the spinach as possible and scatter over the mushroom mixture. Set aside. 
Mash the tofu with the back of a fork in a medium bowl. Add 1 teaspoon of garlic and the remaining 1/4 teaspoon of salt and pepper. Stir until well combined. Set aside. 
Open the can of tomatoes and add the remaining garlic and the oregano. Stir until well combined. 
Layer 1 cup of the tomato mixture in the bottom of a 9 x 13 baking dish. Layer three noodles, side-by-side, on top. Spread 1 cup of the tofu mixture over the noodles, followed by 1/2 cup of carrots, 1/3 of the filling, 1/3 of the spinach mixture and 1/4 of the remaining sauce. Repeat 2 more times, followed by a final layer of noodles, remaining sauce and cheese. Cover with foil and bake for 45 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before serving.