Best Vegan Lasagna Recipe | Yummly

Best Vegan Lasagna

HUMMUSAPIEN(3)
JoJo: "Loved it! Tasted like the real thing." Read More
13Ingredients
45Minutes
380Calories
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Ingredients

US|METRIC
  • 12 whole lasagna noodles (grain)
  • 1 tablespoon extra virgin olive oil
  • 1 medium zucchini (chopped, optional)
  • 8 ounces sliced mushrooms
  • 12 ounces frozen spinach (thawed)
  • 1 cup frozen peas (thawed, optional)
  • 10 cups marinara sauce (2-25oz jars, I like mine saucy!)
  • 14 ounces extra firm tofu (drained and pressed)
  • 10 ounces hummus (tub roasted garlic, 1 heaping cup)
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh basil (finely chopped, optional)
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
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    NutritionView More

    380Calories
    Sodium57% DV1380mg
    Fat25% DV16g
    Protein39% DV20g
    Carbs16% DV48g
    Fiber56% DV14g
    Calories380Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1380mg57%
    Potassium1270mg36%
    Protein20g39%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber14g56%
    Sugars24g48%
    Vitamin A120%
    Vitamin C20%
    Calcium40%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Wini Pitford a month ago
    The lasagna was to much for my 9 X 13 pan, so it took an hour plus to cook through. If I make it again I would cut down the amount of vegan cheese and increase the amount of vegetables. Also, I substituted spaghetti sauce for marinara, and I wouldn’t do that again. It overpowered and caused an unpleasant imbalance of flavors. I did like the cheese layer, and think with an adjustment to veggies we like better for the vegetable layer, and using marinara sauce the lasagna would change our over-all satisfaction.
    JoJo a year ago
    Loved it! Tasted like the real thing.
    Melody Roche a year ago
    It turned out great! Very tasty . I was skeptical about the tofu layer but turned out good. I added cheese to half of it for my husband. And baked it for an hour. It makes a lot!. Made this a second time with eggplant instead of zucchini. Sweated then chopped eggplant. Only used 9 noodles as my pan is 9x11. So good!

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