Cookin’ Greens Chopped Spinach Lasagna

If you want food that you can not only feel good eating, but also feel good about eating this lasagna recipe represents the perfect blend of each. It’s meaty, hearty, and satisfying, and rich in vitamins and minerals. It’s also perfect for a weeknight meal. Despite the 50 minute baking time, the prep is very easy. You can also make it on the weekend, put it in the fridge overnight, and reheat on low in the oven before serving.

Cookin' Greens Chopped Spinach Lasagna
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. 2 cups (200g) Cookin’ Greens Chopped Spinach or Chopped Kale
  2. 6 oven-ready lasagna noodles
  3. 1 yellow onion, chopped
  4. 1 cup (250ml) dehydrated TVP, rehydrated according to package instructions
  5. 2 cups (500ml) chopped mushrooms
  6. 2 cups (500ml) tomato sauce (pre-spiced preferable)
  7. 2 garlic cloves, 2 tsp (10ml) mince,d
  8. 1, 14-oz package medium tofu
  9. 2 tbsp. (30ml) nutritional yeast
  10. Salt and pepper to taste
  1. Preheat the oven to 350˚F
  2. Place chopped onions, mushrooms, and garlic at the bottom of a large saucepan and sautée on low heat for 10 minutes, stirring frequently
  3. Add rehydrated TVP and continue to stir for 5 more minutes
  4. Add tomato sauce and stir for five additional minutes
  5. In a mixing bowl, add tofu, nutritional yeast, and salt and pepper
  6. Mash tofu, yeast, and salt and pepper until well combined and tofu resembles a paste, relatively chunk-free
  7. Prepare either Cookin’ Greens Chopped Spinach or Cookin’ Greens Chopped Kale according to package instructions
  8. Pour a layer of tomato sauce on the bottom of the lasagna pan
  9. Cover sauce with 3 oven-ready noodles (noodles can overlap)
  10. Add a thin layer of the tofu mixture over the noodles
  11. Cover the tofu with half of the sauce mixture
  12. Add a layer of Cookin’ Greens over the sauce
  13. Cover with three more lasagna noodles
  14. Spread the remaining sauce mixture on top, then sprinkle the remaining spinach and tofu.
  15. Cover with foil and bake in the oven for 50 minutes
  16. Cut and serve
Dietitian Notes :
  1. Gluten Free : Use gluten free lasagna noodles
  2. Low Calorie
  3. Dairy Free
  4. Vegetarian
Bryn Ferguson
Adapted from Bryn Ferguson
Cookin' Greens
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