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For more flavor, stir 1/4 cup finely chopped drained oil-packed sun-dried tomatoes into the pasta sauce mixture before using as directed.
Substitute baby kale leaves for the spinach leaves.
To prepare using frozen chopped spinach, add 1 drained thawed 10-oz. pkg. frozen chopped spinach to cooked onion mixture in skillet along with the ground crumbles, pasta sauce and crushed pepper; stir. Continue as directed.
This delicious, low-calorie, low-fat vegan lasagna is rich in vitamin A from the spinach.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.