vegan white lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 224.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 114.9 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 7.7 g
- Protein: 10.0 g
View full nutritional breakdown of vegan white lasagna calories by ingredient
Introduction
delicious! delicious!Number of Servings: 12
Ingredients
-
2 package (10 oz) Spinach, fresh
3 cup, grated Carrots, raw
2 medium (2-1/2" dia) Onions, raw
3 large Zucchini, baby
8 clove Garlic
4 stalk, medium (7-1/2" - 8" lon Celery, raw
2 cup, chopped or diced Broccoli, fresh
1 tbsp Olive Oil
16 oz Pasta, Lasagna Noodles
2 head, large (6-7" dia) Cauliflower, raw
Directions
vegetable filling:
cook onions, celery, carrots in olive oil in large pot until they start to soften- about 7-10 mins, add garlic, zucchini and broccoli- cook for an additional 5-8 minutes until broccoli starts to soften and then add in spinach handfuls at a time until it can all fit. Put lid on pot until all spinach is cooked down- stir frequently.
Sauce:
Chop cauliflower roughly leaving out the stems. Place in large pot along with bay leafs and water to cover. Bring to boil and cook until tender. Keep one cup of water that it was boiled in in case needed later. Drain and remove bay leafs. Salt and pepper liberally and add parsley to taste. Use blender to puree the cauliflower to a smooth sauce consistency- add water from pot if needed to thin.
cook lasagna noodles as per package-leaving the last minute or two off so noodles do not get too soggy or to preference. Drain and cool.
Spray a 9x13 lasagna pan with Pam or alternative.
Smooth thin layer of sauce on bottom and start layering:
noodles followed by vegetables (make sure to drain any liquid off), a little bit of sauce, noodles, etc.
Should be 2 thick layers of vegetables.
Pour rest of sauce on top noodle layer.
Cook in oven uncovered for 30 minutes.
*Best if cooked that day as assembly the day before and then cooking leaves it drier
Serving Size: 12 generous portions
Number of Servings: 12
Recipe submitted by SparkPeople user FIESTY68.
cook onions, celery, carrots in olive oil in large pot until they start to soften- about 7-10 mins, add garlic, zucchini and broccoli- cook for an additional 5-8 minutes until broccoli starts to soften and then add in spinach handfuls at a time until it can all fit. Put lid on pot until all spinach is cooked down- stir frequently.
Sauce:
Chop cauliflower roughly leaving out the stems. Place in large pot along with bay leafs and water to cover. Bring to boil and cook until tender. Keep one cup of water that it was boiled in in case needed later. Drain and remove bay leafs. Salt and pepper liberally and add parsley to taste. Use blender to puree the cauliflower to a smooth sauce consistency- add water from pot if needed to thin.
cook lasagna noodles as per package-leaving the last minute or two off so noodles do not get too soggy or to preference. Drain and cool.
Spray a 9x13 lasagna pan with Pam or alternative.
Smooth thin layer of sauce on bottom and start layering:
noodles followed by vegetables (make sure to drain any liquid off), a little bit of sauce, noodles, etc.
Should be 2 thick layers of vegetables.
Pour rest of sauce on top noodle layer.
Cook in oven uncovered for 30 minutes.
*Best if cooked that day as assembly the day before and then cooking leaves it drier
Serving Size: 12 generous portions
Number of Servings: 12
Recipe submitted by SparkPeople user FIESTY68.