Nora Cooks · by Nora★ 5.0 (595)
The Best Vegan Lasagna
NUTRITION · PER SERVING85M COOK
CAL 27%·PRO 62%
CARBS 69G52% OF CAL
11G FIBER21G SUGAR37G OTHER
FAT 18G30% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and easy vegan lasagna layered with marinara, creamy ricotta made from cashews and tofu, spinach, and vegan mozzarella. No pre-cooking noodles needed.
mainitalianpastatofubeans⚙️ food processor🥧 baking dish🔥 ovengluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dried red lentils
- (2) 25-ounce jars marinara sauce
- 1 cup raw cashews
- 14.5 ounce firm tofu (patted dry)
- 1/2 cup nutritional yeast
- 3 tablespoons fresh lemon juice (from about 2 lemons)
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 3 cups baby spinach
- 1 box lasagna noodles (about 12 noodles) (regular, gluten free or whole grain)
- Double recipe Easy Vegan Mozzarella Cheese (or 2-3 cups shredded vegan mozzarella)
At a glance
PER SERVING · TIME 85M
CAL 27%·PRO 62%
CARBS 69G52% OF CAL
11G FIBER21G SUGAR37G OTHER
FAT 18G30% OF CAL
3G SAT14G 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
- 25m
- Cook
- 1h
- Sodium
- 1890mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1730mg
- Calcium
- 663mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.