- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 365.8
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 897.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 7.4 g
- Protein: 23.7 g
Vegan zucchini-broccoli lasagnaSubmitted by: CERRADANCE
2 cans crushed tomatoes
1 can tomato sauce
splash of red wine
minced dried onions
dried herbs, salt, and pepper to taste
1 head of broccoli
3 medium zucchini (about 2" round by 7-8" long)
1 large block of soft tofu (firm or extra firm work fine, too)
Seasonings to taste (I add garlic salt, black pepper, and cayenne pepper)
Barilla flat lasagna noodles (12)
2 bags of shredded mozzarella flavor vegan cheese
In medium saucepan, combine the sauce ingredients and cook over medium to low heat until reduced by about 1/4.
Steam broccoli in microwave. Chop finely.
Dice zucchini and saute in nonstick pan sprayed with Pam, until tender. Add garlic and saute a bit more. Finally, add the crumbled tofu, and cook all together until much of the water cooks off (about 10-15 minutes). Season to taste.
Puree veggie/tofu mixture with submersion blender to make beautiful, bright green, creamy, spreadable filling.
Layer filling, sauce, and vegan cheese shreds with uncooked Barilla lasagna noodles. Bake at 350 for 30-40 minutes.
Guilt free yumminess. :)
Number of Servings: 8
Recipe submitted by SparkPeople user CERRADANCE.