Vegan Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty plant-based lasagna with tofu ricotta, roasted vegetables, mushrooms, and marinara sauce. This comforting, layered dish is completely dairy-free and satisfying for any dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 ounces extra firm tofu
- 3 tablespoons lemon juice
- 2 cloves of garlic (- peeled and minced)
- 1 shallot (- peeled and minced)
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast seasoning
- 1 teaspoon italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces lasagna noodles (- 1 package, cooked according to package instructions)
- 3 cloves of garlic (- peeled and minced)
- ½ yellow onion (- peeled and sliced thin)
- 2 carrots (- peeled and diced)
- 1 cup sliced mushrooms
- 1 medium zucchini (- diced)
- 5 ounces fresh spinach
- 5-6 cups marinara (- store-bought or homemade)
- Fresh chopped basil (- optional for serving)
At a glance
PER SERVING · TIME 50M
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
- 35m
- Sodium
- 1247mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1312mg
- Calcium
- 199mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.