Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grilled sandwich layering lasagna-inspired elements: lentil ragù, vegetables, vegan cheese, and dairy-free alfredo sauce between bread. It's a creative, protein-packed vegetarian take on a classic sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 recipe of my Cauliflower alfredo sauce (or use thin cashew cream + herbs +garlic + vinegar)
- 1 jar herbed pasta sauce or marinara (store bought or home made. 2 cups.)
- 1 recipe of my Pepita Parmesan (or other vegan nut parmesan or just sprinkle nutritional yeast + Italian herbs)
- Spinach or greens as needed
- oil as needed
- 1/3 cup finely chopped carrots
- 1/3 cup finely chopped zucchini
- 1/2 cup pasta sauce
- 1/2 cup red lentils (washed and drained)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp onion powder (or 1/2 tsp onion flakes)
- 1 cup water
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 2016mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1531mg
- Calcium
- 290mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.