The Best Vegan Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 311.1
  • Total Fat: 15.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,000.8 mg
  • Total Carbs: 38.4 g
  • Dietary Fiber: 4.8 g
  • Protein: 8.3 g

View full nutritional breakdown of The Best Vegan Lasagna calories by ingredient


Introduction

Lasagna recipe from hummusapien.com...the vegan ricotta cheese recipe is by Cassie Howard @ Vegan Insanity Lasagna recipe from hummusapien.com...the vegan ricotta cheese recipe is by Cassie Howard @ Vegan Insanity
Number of Servings: 12

Ingredients

    9.0 cup Del Monte Garlic/Onion Spaghetti Sauce
    1.0 package (10 oz) Spinach, fresh
    1.0 serving Baby Bella Mushrooms (3 oz)
    1.0 cup, sliced Zucchini
    2.5 tbsp Extra Virgin Olive Oil
    2.0 oz Pasta, Lasagna Noodles
    2.0 tbsp Basil
    3.0 tbsp chopped Fresh Chives
    2.0 clove Garlic
    0.25 cup Soy Milk
    0.5 lemon yields Lemon Juice
    1.0 tbsp Maple Grove Farms 100% Pure Maple Syrup
    1.0 tsp Pepper, black
    0.5 tsp Salt
    2.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)

Directions

Soak cashews for a couple hours. Blend with basil, 1.5 tbsp EVOO, chives, garlic, soy milk, lemon juice, maple syrup, salt and pepper until the right consistency. Boil lasagna noodles. Then, chop zucchini and cook with 1 tbsp EVOO, sliced mushrooms, and spinach. Once cooked, add spaghetti sauce. Preheat oven to 350. Layer in large baking dish or two small dishes, 1 cup of sauce mixture, noodles, 1/3 ricotta, sauce, noodles, ricotta, sauce, middles, ricotta then remaining sauce. Top with nutritional yeast (not calculated). Cover and bake for 30 minutes.

Serving Size: Makes 12 slices

Number of Servings: 12.0

Recipe submitted by SparkPeople user PODO82.