Vegan Gluten Free Zucchini Lasagna with Tofu Ricotta Recipe | Yummly
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Vegan Gluten free Zucchini Lasagna with Tofu Ricotta

VEGAN RICHA
20Ingredients
75Minutes
540Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 28 ounces marinara sauce (or herbed pasta sauce or make my recipe linked in the notes)
  • 3 zucchini squash (medium, thinly sliced with a mandolin or knife)
  • 1/4 cup red lentils
  • 5 warm water
  • 14 ounces firm tofu (block, drained and pressed dry for 10 minutes)
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 1/2 lemon (optional)
  • 1/4 cup almond flour (or omit for nutfree)
  • 2 teaspoons oregano
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh basil
  • 4 ounces spinach (fresh or frozen, thawed)
  • pepper flakes
  • basil
  • extra virgin olive oil
  • vegan cheese
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    NutritionView More

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    540Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories540Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol<5mg1%
    Sodium1030mg43%
    Potassium1710mg49%
    Protein31g61%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber18g72%
    Sugars23g46%
    Vitamin A100%
    Vitamin C90%
    Calcium80%
    Iron45%

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

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