Lisa's Vegan Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 339.4
  • Total Fat: 13.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,029.1 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 13.7 g

View full nutritional breakdown of Lisa's Vegan Lasagna calories by ingredient
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Number of Servings: 12


    1 package Tofutti Better than Ricotta
    1 package Tofutti Better than Cream Cheese
    1 box lasagna noodles
    1 package LightLife SmartGrounds
    1 45 ounce Ragu sauce
    1/2 package Vegan Cheese Alternative, mozzarella
    1c Spinach (chopped)
    2c broccoli (chopped)
    Spices to taste (basil, oregano, pepper, etc.)


You can add onions to the crumbles for extra flavor. Don't tell people it's vegan, they'll never know :)


Boil lasagna noodles.

Stirfry SmartGrounds on low heat until crispy.

In a bowl, mix the Ricotta and the Cream cheese. Microwave 1-2 minutes to blend. Add the spinach and spices. We used a handful of oregano and basil.

If mozzarella is not already shredded, shred it.

In a 12x9 pan, layer from the bottom up: sauce, noodles, ricotta mixture, broccoli, grounds, sauce, noodles, ricotta mixture, broccoli, grounds sauce, noodles.

On top of the top layer of noodles, sprinkle mozzarella.

Bake at 400 degrees an hour or until the cheese on top turns golden brown.


Serving Size: Makes 12 equal servings (12x9 pan)

Number of Servings: 12

Recipe submitted by SparkPeople user EMMYLUROSE.

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