Vegan Lasagna Verde
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Oh My Veggies · by Nicole★ 5.0 (1)

Vegan Lasagna Verde

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 37%
CARBS 38G31% OF CAL
4G FIBER27G OTHER6G TOTAL SUGAR
FAT 31G58% OF CAL
7G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan lasagna verde layered with spinach-basil pesto, tofu ricotta, and cashew cream. Packed with healthy flavors from herbs, legumes, and vegetables.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon extra-virgin olive oil
  • 12 lasagna noodles
  • 2 cups fresh basil leaves
  • 2 cups fresh spinach
  • 1/2 cup fresh lemon juice
  • 1/2 cup walnuts
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup extra-virgin olive oil
  • 1 jalapeño (seeded)
  • 1 to 3 cloves garlic
  • 14 ounces firm or silken tofu (thinly sliced)
  • 1/2 teaspoon extra-virgin olive oil
  • Few pinches of sea salt and freshly ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 1 1/2 cups raw cashews (soaked overnight)
  • 1/2 to 1 1/2 cups nondairy milk (or water, see instructions)
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1/2 to 1 cup vegan mozzarella cheese shreds
  • 1/2 cup chopped fresh basil (for garnish)
PREP
—
SODIUM
648MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.