Vegan zucchini-broccoli lasagna

Vegan zucchini-broccoli lasagna

4.4 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.8
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 897.2 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 7.4 g
  • Protein: 23.7 g

View full nutritional breakdown of Vegan zucchini-broccoli lasagna calories by ingredient

Number of Servings: 8


    2 cans crushed tomatoes
    1 can tomato sauce
    splash of red wine
    minced garlic
    minced dried onions
    dried herbs, salt, and pepper to taste

    1 head of broccoli
    3 medium zucchini (about 2" round by 7-8" long)
    1 large block of soft tofu (firm or extra firm work fine, too)
    Seasonings to taste (I add garlic salt, black pepper, and cayenne pepper)

    Layering things:
    Barilla flat lasagna noodles (12)
    2 bags of shredded mozzarella flavor vegan cheese


Make sauce:
In medium saucepan, combine the sauce ingredients and cook over medium to low heat until reduced by about 1/4.

Make filling:
Steam broccoli in microwave. Chop finely.
Dice zucchini and saute in nonstick pan sprayed with Pam, until tender. Add garlic and saute a bit more. Finally, add the crumbled tofu, and cook all together until much of the water cooks off (about 10-15 minutes). Season to taste.

Puree veggie/tofu mixture with submersion blender to make beautiful, bright green, creamy, spreadable filling.

Layer filling, sauce, and vegan cheese shreds with uncooked Barilla lasagna noodles. Bake at 350 for 30-40 minutes.

Guilt free yumminess. :)

Number of Servings: 8

Recipe submitted by SparkPeople user CERRADANCE.

Member Ratings For This Recipe

  • no profile photo

    1 of 3 people found this review helpful
    I'm gonna sneak this one in and see if anyone notices. I also have some vegetarian "ground beef" that I may add to the recipe - 6/29/09

  • no profile photo

    1 of 1 people found this review helpful
    1000 STARS TO U
    - 6/19/09

  • no profile photo

    1 of 1 people found this review helpful
    I made this last night and everyone loved it. I used regular mozerella cheese low fat though - 6/17/09

  • no profile photo

    1 of 2 people found this review helpful
    This sounds like a winner both nutritionally &'s going on this coming weekend's cooking list. - 6/15/09

  • no profile photo

    1 of 2 people found this review helpful
    Though I am not vegan (I'm vegetarian) I LOVE the idea of replacing the cheese filler with soft tofu! Never in a million years would I have thought of that...
    I will DEFINITELY try this recipe!
    - 6/9/09