Your days of soaking lasagna noodles and eating high-fat lasagna are over. Enjoy this cholesterol- and dairy-free meal, which also boasts tons of filling fiber and cancer-fighting nutrients. Top this dish off with fortified nutritional yeast for a cheesier flavor and for added vitamin B-12.

Directions

Makes 8 servings

1 16-ounce bag chopped frozen spinach, thawed, or 3 pounds fresh spinach, rinsed and chopped
1 pound firm reduced-fat tofu
4 cloves garlic, minced
1 teaspoon salt
2 28-ounce cans plain tomato sauce
1 pound dry whole wheat lasagna noodles
10 button mushrooms, sliced, or other favorite veggie equivalent to about 3 cups chopped
1 teaspoon dried basil, or 10 fresh basil leaves, thinly sliced
1 teaspoon dried oregano
1/4 cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast

Preheat oven to 325 F.

Mix together spinach, tofu, garlic, and salt in a mixing bowl.

In a 9″×13″ pan, coat the bottom with tomato sauce (about 1/2 cup) followed by a layer of lasagna noodles, overlapping noodles slightly. Spread 1/2 of the spinach and tofu mixture on top of the lasagna noodles, and cover the spinach and tofu layer with another layer of lasagna noodles. Add a layer of tomato sauce, enough to cover the noodles, and then add a layer of mushrooms or other veggies. Sprinkle 1/2 of the basil and 1/2 teaspoon of oregano evenly over the veggies. Continue to add layers of noodles, spinach and tofu, sauce, mushrooms or other veggies, and remaining basil and oregano (1/2 teaspoon) until the layers reach the top of the pan. The final layer should be sauce topped with vegan parmesan substitute or nutritional yeast.

Cover tightly with aluminum foil and bake for 1 hour. Stick a knife through the center of the lasagna to make sure the noodles are completely cooked. Let cool for 15 minutes, uncovered, before serving.

Let leftover lasagna cool to room temperature before covering and refrigerating. Lasagna will keep for up to three days in the refrigerator.

Nutrition Information

Per serving (1/8 of lasagna):

334 Calories
4.6 g Fat
0.7 g Saturated Fat
12.4% Calories from Fat
0 mg Cholesterol

18.4 g Protein
62.8 g Carbohydrate
10.3 g Sugar
11 g Fiber

1449 mg Sodium
147 mg Calcium
6.3 mg Iron
16.9 mg Vitamin C
3152 mcg Beta-Carotene
6.2 mg Vitamin E

This recipe is from the NEW BOOK

The Cancer Survivor’s Guide: Foods that Help You Fight Back!