Jessica in the Kitchen · by Jessica Hylton★ 5.0 (70)
Best Vegan Lasagna Recipe
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 30%
CARBS 34G41% OF CAL
5G FIBER8G SUGAR22G OTHER
FAT 16G43% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of pasta with roasted eggplant, meat alternative crumbles, and a creamy vegan cheese filling. A comforting lasagna that delivers the same satisfaction as the traditional version.
mainitalianpastacasseroletofu🍲 stockpot🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 16 lasagna sheets
- 1 ½ tablespoon olive oil
- 1 medium sized white onion (diced)
- 5 cloves garlic (minced)
- 1 large eggplant (14 ounces, evenly cut and cubed)
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- 9-12 ounces vegan meat alternative crumbles (I used Beyond Meat crumbles for this)
- 42 ounces jar or can of tomato sauce ((you can grab a 28 ounce and a 14 ounce jar))
- 2 cups vegan ricotta cheese
- 3 cups shredded vegan mozzarella
- basil for garnish (optional)
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 30%
CARBS 34G41% OF CAL
5G FIBER8G SUGAR22G OTHER
FAT 16G43% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1497mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 426mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.