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Nutritional Info
  • 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

View full nutritional breakdown of Vegan zucchini-broccoli lasagna calories by ingredient
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Vegan zucchini-broccoli lasagna

Submitted by: CERRADANCE
Vegan zucchini-broccoli lasagna

Number of Servings: 8

Ingredients

    Sauce:
    2 cans crushed tomatoes
    1 can tomato sauce
    splash of red wine
    minced garlic
    minced dried onions
    dried herbs, salt, and pepper to taste

    Filling:
    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)

    Layering things:
    Barilla flat lasagna noodles (12)
    2 bags of shredded mozzarella flavor vegan cheese

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Directions

Make sauce:
In medium saucepan, combine the sauce ingredients and cook over medium to low heat until reduced by about 1/4.

Make filling:
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.






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Member Ratings For This Recipe



  • 1 of 3 people found this review helpful
    I'm gonna sneak this one in and see if anyone notices. I also have some vegetarian "ground beef" that I may add to the recipe - 6/29/09

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  • Incredible!
    1 of 1 people found this review helpful
    OUR FAMILY ENJOYED THE TASTE SOOOOOOOOOOOOOO MUCH .....MAKING IT AGAIN!!!!!
    THANK U FOR WONDERFUL RECIPE
    1000 STARS TO U - 6/19/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this last night and everyone loved it. I used regular mozerella cheese low fat though - 6/17/09

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  • 1 of 2 people found this review helpful
    This sounds like a winner both nutritionally & visually....it's going on this coming weekend's cooking list. - 6/15/09

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  • Incredible!
    1 of 2 people found this review helpful
    Though I am not vegan (I'm vegetarian) I LOVE the idea of replacing the cheese filler with soft tofu! Never in a million years would I have thought of that...
    I will DEFINITELY try this recipe! - 6/9/09

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  • this is so good and very filling. - 8/23/14

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  • I'm sorry but.... ew. It took sooo long to prepare and then it tasted like baby food. yucky. - 5/6/11

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  • 0 of 1 people found this review helpful
    Do you process the broccoli with the tofu & spinach..........it sounds fantastic and will be making this tomorrow. - 1/20/10

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  • This didn't look the prettiest, but was the best lasagna (with or without meat) I have ever had! I substituted diced tomatoes with Italian seasoning for crushed tomatoes and did not add the wine as I didn't have it available. My husband and 2 1/2 year daughter really liked it as well. - 7/29/09

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  • Incredible!
    0 of 1 people found this review helpful
    This is incredible. Thank you Cerradance - 6/26/09

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  • 0 of 1 people found this review helpful
    can't wait to try this Thanks - 6/14/09

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  • Looks fantastic! - 6/9/09

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