Deconstructed Vegan “Lasagna”
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ½ lbs firm tofu, drained 1 tbsp vegan Parmesan (optional)1/3 cup nutritional yeast2 tbsp lemon juice1 tsp garlic powder¾ tsp onion powder1 tsp basil1 tsp oregano¼ tsp fennel seed½ tsp salt¼ tsp black pepper¼ cup minced parsley¼ cup minced kalamata olives3 cups low-sodium marinara sauce1 lb Kamut (or whole grain) spiral pasta, cooked and drained2 cups shredded vegan mozzarella cheese (I used Daiya)
Mash tofu with vegan Parmesan, nutritional yeast, lemon juice, garlic powder, onion powder, basil, oregano, fennel, salt, pepper, parsley and olives. Cover and let stand 1 hour.
Preheat oven to 325F and grease a 9x13” dish.
Stir the pasta, 1 cup of the mozzarella and 2 cups of the marinara into the tofu mixture.
Spread mixture in the baking dish, pour over the remaining marinara sauce and sprinkle with remaining mozzarella.
Bake, covered, 20 minutes, then uncover and bake 10 minutes longer.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Preheat oven to 325F and grease a 9x13” dish.
Stir the pasta, 1 cup of the mozzarella and 2 cups of the marinara into the tofu mixture.
Spread mixture in the baking dish, pour over the remaining marinara sauce and sprinkle with remaining mozzarella.
Bake, covered, 20 minutes, then uncover and bake 10 minutes longer.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 442.6
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 658.8 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 10.1 g
- Protein: 22.1 g
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