Vegan Lasagna

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
Tempeh Sausage Crumbles, preparedBasil-Tofu Ricotta, prepared1 jar pasta sauce12 oz lasagna noodles1 1/2 cups vegan mozzerella shreds
Directions
Preheat oven to 425 degrees F. Prepare lasagna pasta according to directions. Mix tempeh "sausage" and tomato sauce. Heat thoroughly.

Spread a small amount of sauce on the bottom of a 9x13 pan. Layer first the lasagna noodles, then dab the tofu "ricotta" onto the noodles, spreading evenly. Then add a layer of about a third of the sauce. Add another layer of pasta, then ricotta, then sauce. Continue until the pasta or sauce is gone. Sprinkle the vegan mozzerella shreds over the top of the lasagna. Double-cover the pan with foil and bake for 60 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user JOLLIEBELL.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 325.8
  • Total Fat: 18.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 713.5 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 2.8 g
  • Protein: 19.0 g

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