Vegan Richa · by Kathy Patalsky
Vegan Lasagna Verde
NUTRITION · PER SERVING—
CAL 18%·PRO 28%
CARBS 28G32% OF CAL
3G FIBER20G OTHER5G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered pasta sheets with a vibrant green pesto sauce made from basil and spinach, cashew ricotta, and tofu. This vegan lasagna has herbaceous, savory flavors and a creamy texture.
mainitalianpastatofu🍲 stockpot🥧 baking dish🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon extra-virgin olive oil
- 12 to 14 lasagna noodles
- 2 cups fresh basil leaves
- 2 cups fresh spinach
- ½ cup fresh lemon juice
- ½ cup walnuts
- ¼ cup raw pumpkin seeds
- ¼ cup extra-virgin olive oil
- 1 jalapeño (seeded)
- 1 to 3 cloves garlic
- 14 ounces firm or silken tofu (thinly sliced)
- ½ teaspoon extra-virgin olive oil
- Few pinches of sea salt and freshly ground black pepper
- 1 tablespoon nutritional yeast (optional)
- 2½ cups Cashew Ricotta
- ½ cup vegan mozzarella cheese shreds
- ½ cup chopped fresh basil (for garnish)
At a glance
PER SERVING
CAL 18%·PRO 28%
CARBS 28G32% OF CAL
3G FIBER20G OTHER5G TOTAL SUGAR
FAT 23G58% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 420mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 268mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.