They Won't Know It's Vegan Lasagna
- Number of Servings: 12
Ingredients
1 box lasagna noodles1-2 jars spaghetti sauce12 oz. soy crumbles3 cups spinach or other veggies6-8 oz. shredded mozzarella soy cheese (like Follow Your Heart)1 block firm tofu1 8 oz. tub vegan cream cheese (Tofutti), can use 6-8 oz.2 tbsp olive oil1.5 tbsp. lemon juice3 cloves garlic3 tbsp nutritional yeast1/2 teaspoon each oregano and basil1/2 teaspoon salt, to taste
Boil lasagna noodles, drain when firm but cooked and let cool. Cook veggies and drain. Microwave soy crumbles, shred soy cheese.
Put tofu ricotta ingredients except cream cheese into food processor and pulse. Microwave Tofutti for 30 seconds to soften, add and mix lightly to ricotta mix.
LLayer the ingredients in 2 or 3 layers -- noodles, sauce, tofu ricotta, soy crumbles, veggies, reeat. Top with a layer of noodles, sauce, and soy cheese. Bake for 40 minutes at 350 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user ERIKA00177.
Put tofu ricotta ingredients except cream cheese into food processor and pulse. Microwave Tofutti for 30 seconds to soften, add and mix lightly to ricotta mix.
LLayer the ingredients in 2 or 3 layers -- noodles, sauce, tofu ricotta, soy crumbles, veggies, reeat. Top with a layer of noodles, sauce, and soy cheese. Bake for 40 minutes at 350 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 245.8
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 545.9 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 6.9 g
- Protein: 15.3 g
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