Mushroom-Artichoke Lasagna

This Mushroom-Artichoke Lasagna recipe contains no-boil lasagna noodles, dry vermouth, nutritional yeast, silken tofu, nutritional yeast and more.

16 Servings - vegetariantimes.com

Servings:16 | Calories:183 | Total Fat:4g | Chol:2mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 4g

6 %

Sat Fat 1g

5 %

Total Carb 27g

9 %

Fiber 7g

28 %

Sugars 4g

---

Cholesterol 2mg

1 %

Sodium 268mg

11 %

Protein 10g

21 %

Calories:

46% Others combined

31% No-boil lasagna noodles

11% Dry vermouth

10% Nutritional yeast

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
3/4 cup sliced scallions
1/2 cup chopped red bell pepper
6 oz. portobello mushrooms, diced
8 oz. white mushrooms, sliced
1 13 3/4 oz. can (13 / 4 cups) quartered artichoke hearts, drained and diced
4 Tbs. tomato paste
1/4 cup Merlot or vegetable stock
1/4 cup nutritional yeast
1/4 cup chopped flat-leaf parsley
1/2 Tbs. dried basil
1/2 Tbs. dried oregano
3 12.3 oz. pkg. lite silken tofu, drained
3 cloves garlic, minced
1 cup chopped scallions
4 Tbs. mellow white miso
1/2 cup dry vermouth or vegetable stock
1/3 cup soy Parmesan cheese
1/2 cup nutritional yeast
1 tsp. dried thyme
1/4 tsp. coarsely ground black pepper
1 1/2 25 oz. jars (3 cups) Roasted Red Pepper tomato sauce
1 9 oz. pkg. no-boil lasagna noodles

Directions : View recipe directions on vegetariantimes.com

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