Vegan Mushroom Lentil Lasagna
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Connoisseurus Veg · by Alissa★ 5.0 (1)

Vegan Mushroom Lentil Lasagna

NUTRITION · PER SERVING100M COOK
CAL 28%·PRO 55%
CARBS 81G57% OF CAL
13G FIBER49G OTHER19G TOTAL SUGAR
FAT 20G31% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty lasagne with lentils, mushrooms, and a cashew ricotta filling in spicy tomato sauce. Satisfying and deeply flavored, entirely plant-based.

mainitalianpastatofubeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • About 12-16 dried lasagna noodles (just under a pound)
  • 1/4 cup olive oil, (divided)
  • 8 oz. cremini mushrooms, (stemmed and coarsely chopped)
  • 1/2 large onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 (28 oz.) can crushed tomatoes
  • 1 (28 oz.) can diced tomatoes
  • 1 cup dried green lentils
  • 2 tbsp. granulated sugar, (or sweetener of choice)
  • 2 tbsp. balsamic vinegar
  • 2 tsp. dried basil
  • 1-2 tsp. red pepper flakes, (optional, or to taste)
  • 1/2 tsp. crushed fennel seeds
  • salt and pepper to taste
  • 1 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 3 tbsp. unflavored soy or almond milk
  • 3 tbsp. lemon juice
  • 1 lb. firm or extra firm tofu, (drained)
  • 1/2 large onion, (chopped)
  • 2 garlic cloves, (minced)
  • 1/4 cup fresh parsley leaves
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
PREP
25M
SODIUM
531MG
ESTIMATE
COMPLETE

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