Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Spinach Lasagna Roll-Ups
NUTRITION · PER SERVING295M COOK
CAL 24%·PRO 42%
CARBS 61G51% OF CAL
8G FIBER36G OTHER17G TOTAL SUGAR
FAT 20G38% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan spinach and tofu ricotta stuffed into lasagna noodles, baked with marinara sauce. Creamy, herbaceous, and satisfying as a vegetarian main course.
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View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 lasagna noodles ((Note 1))
- 1 1/2 cups raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1/2 cup unflavored and unsweetened non-dairy milk
- 2 tablespoons lemon juice
- 2 garlic cloves, (minced)
- 1 teaspoon salt, (plus more to taste)
- 7 ounces firm tofu, (drained)
- 9 ounces frozen spinach, (thawed and squeezed to remove excess moisture)
- 1/2 cup fresh basil
- Black pepper, (to taste)
- 4 cups marinara sauce, (plus up to 1 extra cup, if needed)
- vegan Parmesan cheese
At a glance
PER SERVING · TIME 295M
CAL 24%·PRO 42%
CARBS 61G51% OF CAL
8G FIBER36G OTHER17G TOTAL SUGAR
FAT 20G38% OF CAL
4G SAT17G 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
- 25m
- Cook
- 30m
- Sodium
- 2053mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 380mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.