Simply Quinoa · by Alyssa
Vegan Butternut Squash Lasagna
NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 16%
CARBS 64G73% OF CAL
6G FIBER55G OTHER3G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna layered with mashed butternut squash, sautéed spinach, tofu ricotta, and tomato sauce. A surprisingly easy plant-based version with a creamy, cheesy texture.
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View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 package package brown rice lasagna noodles
- 2 cups mashed butternut squash ((either canned or freshly cooked))
- 1 bag bag frozen spinach
- 1 batch tofu ricotta ((recipe below))
- 15 oz jar tomato sauce of choice
- 1 cup shredded vegan cheese
- Salt & pepper as needed
At a glance
PER SERVING · TIME 60M
CAL 17%·PRO 16%
CARBS 64G73% OF CAL
6G FIBER55G OTHER3G TOTAL SUGAR
FAT 7G19% OF CAL
3G SAT4G 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
- 651mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 516mg
- Calcium
- 112mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.