![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/221.jpg\" "\\"221\\"")
<\/a><\/p>\nSpinach Lasagna with Artichoke and Green Olive Topping<\/strong> Here is my first vegan lasagna! Inside this lasagna you’ll find spinach, tofu\/cashew “ricotta cheese”, and tomato sauce. On the top there is more sauce and “ricotta cheese” along with artichoke and green olive topping. The green olives and artichoke topping gives this lasagna a nice additional flavor and texture.<\/p>\n Spinach Lasagna with Artichoke and Green Olive Toppings (makes two 5.5×9.5 pans)<\/p>\n 1\/2 (8 ounce) package lasagna noodles<\/p>\n 1 pound firm tofu 3 (10 ounce) packages frozen chopped spinach, thawed and drained<\/p>\n 2 jars of pasta (red) sauce<\/p>\n 1 small jar artichoke (chopped) 375F 45minutes<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u307b\u3046\u308c\u3093\u8349\u30e9\u30b6\u30cb\u30a2\u3001\u30a2\u30fc\u30c6\u30a3\u30c1\u30e7\u30fc\u30af\u3068\u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u30c8\u30c3\u30d4\u30f3\u30b0<\/strong> \u9031\u672b\u306b\u3001\u8089\u3001\u30c1\u30fc\u30ba\u3092\u4f7f\u308f\u306a\u3044\u30e9\u30b6\u30cb\u30a2\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\uff5e\uff01<\/p>\n \u4e2d\u8eab\u306f\u30c8\u30de\u30c8\u30bd\u30fc\u30b9\u3001\u307b\u3046\u308c\u3093\u8349\u3001\u305d\u3057\u3066\u3001\u624b\u4f5c\u308a\u201c\u30ea\u30b3\u30c3\u30bf\u30c1\u30fc\u30ba\u201d\u5165\u308a\u3002<\/p>\n \u30ea\u30b3\u30c3\u30bf\u30c1\u30fc\u30ba\u306f\u3001\u8c46\u8150\u3068\u30ab\u30b7\u30e5\u30fc\u30ca\u30c3\u30c4\u304c\u4e3b\u6750\u6599\u3068\u306a\u3063\u3066\u307e\u3059\u304c\u3001\u306a\u304b\u306a\u304b\u30a4\u30b1\u30de\u30b9\u3002<\/p>\n \u8089\u304c\u5165\u3089\u306a\u3044\u306e\u3067\u3001\u4f55\u304b\u30d1\u30f3\u30c1\u306e\u3042\u308b\u5473\u3092\u5229\u304b\u305b\u305f\u3044\u3068\u601d\u3063\u3066\u3001\u30c8\u30c3\u30d4\u30f3\u30b0\u3068\u3057\u3066\u3001\u30a2\u30fc\u30c6\u30a3\u30c1\u30e7\u30fc\u30af\u3068\u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u306e\u307f\u3058\u3093\u5207\u308a\u3092\u306e\u305b\u307e\u3057\u305f\u3002<\/p>\n \u672c\u5f53\u306f\u4e2d\u306b\u5165\u308c\u308b\u3064\u3082\u308a\u3060\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u5fd8\u308c\u3066\u3044\u3066\u3001\u30aa\u30fc\u30d6\u30f3\u306b\u5165\u308c\u308b\u76f4\u524d\u306b\u306a\u3063\u3066\u3001\u3042\u3089\u3042\u3089\u3001\u3068\uff08\u82e6\u7b11\uff09\u3002<\/p>\n \u4e0a\u306e\u30e9\u30b6\u30cb\u30a2\u4e00\u5c64\u5206\u306f\u304c\u305d\u3046\u3068\u3082\u601d\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u3050\u3061\u3083\u3050\u3061\u3083\u306b\u306a\u308a\u305d\u3046\u3060\u3063\u305f\u306e\u3067\u3001\u4e0a\u306b\u306e\u305b\u307e\u3057\u305f\u304c\u3001\u898b\u305f\u76ee\u3068\u3057\u3066\u306f\u3053\u306e\u307b\u3046\u304c\u826f\u304b\u3063\u305f\u304b\u306a\uff1f<\/p>\n \u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u306f\u305d\u306e\u307e\u307e\u3060\u3068\u5473\u304c\u5f37\u3059\u304e\u308b\u3001\u3068\u601d\u3046\u3053\u3068\u304c\u591a\u3044\u3067\u3059\u304c\u3001\u3061\u3087\u3063\u3068\u4e00\u5473\u8db3\u3057\u305f\u3044\u3001\u3068\u8a00\u3046\u3068\u304d\u306b\u3044\u3044\u5f79\u76ee\u3092\u3057\u3066\u304f\u308c\u307e\u3059\u3088\u3002<\/p>\n Spinach Lasagna with Artichoke and Green Olive Topping November 16, 2012 Here is my first vegan lasagna! Inside this lasagna you’ll find spinach, tofu\/cashew “ricotta cheese”, and tomato sauce. On the top there is more sauce and “ricotta cheese” along with artichoke and green olive topping. The green olives and artichoke topping gives this lasagna […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,24,11,20],"tags":[],"class_list":["post-27326","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-nuts","category-starches","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27326"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27326\/revisions"}],"predecessor-version":[{"id":27367,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27326\/revisions\/27367"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nNovember 16, 2012<\/em><\/p>\n
\n1 pound raw cashew nuts (lightly soaked)
\n2 tablespoons cooked and mashed garlic
\n1 teaspoon garlic powder
\n1 tablespoon lemon juice
\nsalt
\npepper<\/p>\n
\n1 small jar green olives (chopped)
\nparsley (chopped)<\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff11\uff11\u6708\uff11\uff16\u65e5<\/em><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"