The Vegan Lasagna for Those That Don’t Like Cheese

7 55 327
Ingredients Minutes Calories
Prep Cook Servings
20 min 35 min 8
The Vegan Lasagna for Those That Don’t Like Cheese
Health Rating

Ingredients


5 tbsp Basil pesto
1 eggplant Eggplant (roasted with olive oil & salt)
2 large mushroom(s) Portobello mushroom (roasted with olive oil & salt)
3 cup Spinach (sautéed with 2-3 cloves of garlic)
1 package (1lb) Tofu, regular, extra firm
1 can, 28 oz Tomato puree, canned
15 noodle(s) lasagna noodle, whole-wheat, dry

Instructions


Crumble the tofu into your Magic Bullet or food processor and pulse until paste-like or with a consistency similar to a drier ricotta. Puree the roasted eggplant. In a large bowl, combine the processed tofu, pureed eggplant, and pesto.

Cover the bottom of a large baking pan with tomato sauce before placing a layer of lasagna noodles (I like to briefly rinse the noodles before using them) on top. Spread 1/3 of the tofu mixture on top before topping with a layer of sautéed spinach and roasted Portobello. Repeat until noodles are used up (I usually have 4 layers of noodles, 3 layers of veggie goodies) – make sure to cover top layer with a layer of sauce.

Cover with foil and bake at 400C until noodles are soft – approximately 30-35 minutes.

Nutrition Facts

Per Portion

Calories 327
Calories from fat 88
Calories from saturated fat 11.9
Total Fat 9.8 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 421 mg
Potassium 897 mg
Total Carbohydrate 43 g
Dietary Fiber 8.1 g
Sugars 8.8 g
Protein 16.6 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.4
Vegetables 2.9

Energy sources


Pygal53%467.4067823568253202.753508755819727%305.16913496843466240.8301662513638320%327.7371038844686124.5113328994144753%27%20%CarbohydratesFatProtein
Recipe from:
Lunch
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