Vegan Lasagna

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Vegan Lasagna calories by ingredient
Report Inappropriate Recipe

Submitted by: JOLLIEBELL


Based on Vegan with a Vengeance, but my own recipe! Based on Vegan with a Vengeance, but my own recipe!
Number of Servings: 10


    Tempeh Sausage Crumbles, prepared
    Basil-Tofu Ricotta, prepared
    1 jar pasta sauce
    12 oz lasagna noodles
    1 1/2 cups vegan mozzerella shreds


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.


Rate This Recipe