The Simple Veganista · by Julie | The Simple Veganista★ 5.0
VEGAN LENTIL LASAGNA & ASPARAGUS
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 30%
CARBS 48G56% OF CAL
10G FIBER28G OTHER9G TOTAL SUGAR
FAT 13G36% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of lasagna noodles, creamy cashew ricotta, lentils, and roasted asparagus baked until bubbling. A hearty, protein-rich vegan dish ready in about an hour.
mainitalianpastabeans🥧 baking dish🔥 ovenveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 jar (28 oz) pasta sauce (or make Marinara Sauce)
- 1 – 1/2 cups cooked lentils or 1 can (15 oz) lentils, drained and rinsed
- 2 cups vegan ricotta (Cashew Ricotta Cheese or Tofu Ricotta)
- 1 lb. asparagus, ends trimmed
- 9 whole-grain lasagna noodles
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 30%
CARBS 48G56% OF CAL
10G FIBER28G OTHER9G TOTAL SUGAR
FAT 13G36% OF CAL
2G SAT11G 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
- 10m
- Cook
- 35m
- Sodium
- 419mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 747mg
- Calcium
- 59mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.