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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 77.6
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 128.6 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.3 g

View full nutritional breakdown of Vegan Lasagna with Pine Nuts calories by ingredient
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Vegan Lasagna with Pine Nuts

Submitted by: GRACELIA44

Introduction

This awesome vegan alternative to ordinary lasagna is only 78 calories per serving and super high in vitamin A! We enjoyed in cold the next morning just as much as hot from the oven for dinner. This awesome vegan alternative to ordinary lasagna is only 78 calories per serving and super high in vitamin A! We enjoyed in cold the next morning just as much as hot from the oven for dinner.
Number of Servings: 12

Ingredients

    12-15 cooked lasagna noodles
    8 oz soft (silken) tofu
    1 cup chopped carrots
    1 cup chopped broccoli
    1/2 cup chopped garlic
    2 stalks chopped celery
    1 cup sliced zucchini
    1 cup chopped mushrooms
    1/4 cup pine nuts
    1 cup tomato sauce
    3/4 cup chopped onion

Directions

Makes 12 1-cup servings
Preheat over to 350 degrees (F)

Cook lasagna noodles in water until just tender. Do not over boil as this will make the noodles break when handled.

Dry saute (a nonstick pan works best otherwise you will need some bit of oil which adds fat) the garlic and onion until they turn a bit clear. Add mushrooms and continue stirring gently until they are reduced. Mushrooms will release their liquid which will make a nice bubbly mess for cooking the other veggies. Add carrots next and stir for about 5 minutes, or until they are beginning to get tender. Finally add the celery, broccoli and zucchini stirring for 1 minute or until zucchini begins to soften. Remove from heat.

Next take a 9x13" pan and line the bottom with a layer of noodles. Spoon veggie mixture over noodles to make a layer, followed by a layer of the silken tofu (just as you would with ricotta). Top this with another layer of noodles, veggies and tofu, and a final layer of noodles on top.
Pour tomato sauce over the top layer of noodles and smooth with a spoon. this will help prevent the noodles on top from drying out in the oven.

Place in preheated 350 degree (F) oven for 30-45 minutes. Check half-way through and if top noodles are beginning to dry out, cover the top with a lid or tin foil.

This tastes even better the next day (if you can wait that long!)

Number of Servings: 12

Recipe submitted by SparkPeople user GRACELIA44.






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Member Ratings For This Recipe

  • This dish was easy for a non-vegan to put together when hosting a vegan, and was thoroughly enjoyed by the vegan and non-vegans alike. I made the mistake of using no-boil noodles, and the top layer didn't get hydrated enough, though the rest was fine. Will definitely use regular noodles next time! - 6/2/09

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