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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
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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
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Cholesterol 2mg
1 %
Sodium 268mg
11 %
Protein 10g
21 %
Calories:
46% Others combined
31% No-boil lasagna noodles
11% Dry vermouth
10% Nutritional yeast
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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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