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Publix Simple Meals

Veggie Lasagna With Spinach Salad

Makes 4 Servings
Total Time:
55 minutes
Active Time:
55 minutes

Cooking Sequence

-- Preheat oven to 375°F.
-- Prepare lasagna and bake until almost complete: 45 minutes
-- Toss salad, remove lasagna from oven and serve: 10 minutes

Veggie Lasagna


4 1/2 ounces oven-ready lasagna noodles
1 pound firm tofu
5 ounces spinach (1/2 bag)
one 26-ounce jar sun-dried tomato sauce
1/2 tablespoon Italian seasoning
8 slices organic vegetarian mozzarella cheese
aluminum foil


1. Preheat oven to 375°F.
2. Drain all moisture from tofu. Crumble into mixing bowl and set aside.
3. Place 1/2 cup tomato sauce in bottom of baking dish.
4. Add 1 layer of oven-ready lasagna noodles, followed by 1/2 cup tofu crumbles.
5. Sprinkle Italian seasoning on top.
6. Add 1 cup salad spinach over tofu.
7. Repeat layers, starting with sauce, until pan is full (3 or more times).
8. Press layers down tightly. Pan will appear full but spinach will contract while cooking.
9. Pour any remaining sauce over top.
10. Cover and bake for 35 minutes.
11. Uncover and place veggie cheese slices over top; bake an additional 5 minutes.

Spinach Salad


5 ounces spinach (1/2 bag)
one 11-ounce can mandarin oranges
1/4 cup sunflower seeds
1/2 cup grape tomatoes
8 tablespoons raspberry vinaigrette salad dressing


1. Wash tomatoes and set aside.
2. Place spinach in large salad bowl, top with dressing and toss to coat.
3. Divide into four equal bowls.
4. Top with oranges, tomatoes and sunflower seeds.

Aprons Advice

We've eliminated the dairy products, so this recipe is cholesterol-free!

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Calories (kcal) 563; Total Fat (g) 25.4; Saturated Fat (g) 2.3; Cholesterol (mg) 0; Carbohydrate (g) 56.9; Dietary Fiber (g) 10; Protein (g) 31.2; Sodium (mg) 1141; Potassium (mg) 1000; Calcium (mg) 792; Iron (mg) 12.3

Veggie Lasagna

Spinach Salad

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