southwest vegan lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.3
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 896.5 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 13.0 g

View full nutritional breakdown of southwest vegan lasagna calories by ingredient
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A recipe modified from a healthy homestyle cooking recipe fo chicken lasagna A recipe modified from a healthy homestyle cooking recipe fo chicken lasagna
Number of Servings: 8


    *Healthy Harvest Whole Wheat Blend Lasagna - 6 noodles )
    Mori-Nu, Tofu, silken, lite firm, 553 grams
    *Green Chili Peppers, canned, .25 cup
    Parsley, dried, 2 tbsp
    veggie shreds mozzarela flavor, 7 oz
    Tomato Sauce, 2 cup
    enchilada sauce old el paso, 1.5 cup
    1 cup onions raw
    1 tablespoon chili
    1 tsp cumin
    .5 tsp black pepper


1. Boil the lasagna noodles until they are tender.
2. While the noodles are cooking, fry the onions with pam spray till translucent then add the enchilada sauce, spices and tomato sauce and stir till bubbling.
3. puree the tofu with the canned pureed green chili peppers .The mixture should have the consistancy of ricotta cheese.
4. lay the lasagna noodles in a baking dish, place a layer of the tofu/chili puree, then cover with the enchilada tomato and spice sauce, and finally add a layer of veggie shred non dairy cheese.
5. repeat step 4 two more times to have a three layer lasagna..
6. Bake at 350 degrees about 40 minutes till the lasagna bubbles. then let cool 10 minutes.
15. Cut the lasagna into 8 equal slices.
This recipe makes 8 servings.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NOSYNTH.

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