Directions
Makes 12 3"×3" servings
2 10-ounce packages frozen chopped spinach
1 30-ounce jar vegan marinara
1/2 cup dry millet
1/4 cup raw cashews
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
2 garlic cloves, thinly sliced
1 pound mushrooms, sliced (about 5 cups)
10 to 12 lasagna noodles (about 12 ounces)
Advance preparations: Remove spinach from freezer to thaw; purchase or prepare marinara; combine millet with 2 cups water in a saucepan. Bring to a slow simmer, then cover and cook until millet is tender and all liquid has been absorbed.
Combine cooked millet with cashews, onion powder, garlic powder, nutmeg, black pepper, and salt in a blender with 1 cup water. Blend on “high” until completely smooth, about 2 minutes, stopping blender occasionally to scrape down sides with a rubber spatula. Set aside.
Heat vinegar, soy sauce, and 1/3 cup water in a large skillet. Add garlic and cook 1 minute over medium-high heat, stirring constantly. Reduce heat to medium and add mushrooms. Cover and cook, stirring often, until browned, about 5 minutes. Remove from pan and set aside.
Without washing pan, add thawed spinach. Cook briefly over medium heat, stirring often, to remove any excess moisture, 2 to 3 minutes. Add millet mixture and cook, stirring frequently, until mixture thickens slightly, about 3 minutes. Remove from heat.
Preheat oven to 350˚F.
Spread 1 1/2 cups marinara in a 9"×13" baking dish. Top with a layer of noodles, slightly overlapping, and half of the mushrooms. Spread with half the spinach mixture and half the remaining marinara. Repeat layers with remaining noodles, mushrooms, spinach, and marinara. Cover with a sheet of baking parchment (this prevents contact between the tomato sauce and aluminum foil), then wrap tightly with aluminum foil.
Bake until noodles are tender (test by inserting a knife into the center of the lasagna), about 1 hour.
Nutrition Information
Per serving (1/12 of lasagna):
205 calories
4.7 g fat
0.8 g saturated fat
20.6% calories from fat
0 mg cholesterol
6.6 g protein
36.9 g carbohydrate
7.5 g sugar
4.6 g fiber
608 mg sodium
73 mg calcium
2.9 mg iron
8.7 mg vitamin C
2440 mcg beta-carotene
2.6 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
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