Deconstructed Vegan “Lasagna”

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Deconstructed Vegan “Lasagna” calories by ingredient


Introduction

Tofu and nutritional yeast make up the body of the "ricotta cheese" in this baked rotini dish, while the blend gets extra oomph from black olives and lots of herbs! A topping of Daiya mozzarella seals the deal on this easy, delicious and freezer-friendly dish. Tofu and nutritional yeast make up the body of the "ricotta cheese" in this baked rotini dish, while the blend gets extra oomph from black olives and lots of herbs! A topping of Daiya mozzarella seals the deal on this easy, delicious and freezer-friendly dish.
Number of Servings: 8

Ingredients

    1 ½ lbs firm tofu, drained
    1 tbsp vegan Parmesan (optional)
    1/3 cup nutritional yeast
    2 tbsp lemon juice
    1 tsp garlic powder
    ¾ tsp onion powder
    1 tsp basil
    1 tsp oregano
    ¼ tsp fennel seed
    ½ tsp salt
    ¼ tsp black pepper
    ¼ cup minced parsley
    ¼ cup minced kalamata olives
    3 cups low-sodium marinara sauce
    1 lb Kamut (or whole grain) spiral pasta, cooked and drained
    2 cups shredded vegan mozzarella cheese (I used Daiya)

Directions

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.