Vegan Zucchini Lasagna with Tofu Ricotta and Walnut Sauce

CREATE MINDFULLY(2)
Jessica Hambrick: "Full of flavor- made my own marinara heavy on the…" Read More
5Ingredients
60Minutes
400Calories

Ingredients
US|METRIC

  • 1 cup walnuts (finely ground)
  • 25 ounces marinara sauce (divided)
  • 1/4 cup sun dried tomatoes (chopped)
  • 2 zucchini
  • 2 tablespoons nutritional yeast (optional)

NutritionView more

400Calories
Sodium34% DV810mg
Fat40% DV26g
Protein24% DV12g
Carbs12% DV36g
Fiber44% DV11g
Calories400Calories from Fat230
% DAILY VALUE
Total Fat26g40%
Saturated Fat3.5g18%
Trans Fat
Cholesterol<5mg1%
Sodium810mg34%
Potassium1130mg32%
Protein12g24%
Calories from Fat230
% DAILY VALUE
Total Carbohydrate36g12%
Dietary Fiber11g44%
Sugars21g42%
Vitamin A
Vitamin C
Calcium
Iron

* 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(2)

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Tanya 2 Nov 2017
I ended up puréeing it into a soup. I even added mushrooms and peppers but it just didn't have any pizzazz compared to other recipes.
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Jessica Hambrick 14 Aug 2017
Full of flavor- made my own marinara heavy on the garlic and herbs, Used fresh basil in tofu ricotta and added "mozzarella " on top. A lot of steps but I will likely make it again and add mushrooms and bell peppers.