Vegan Richa · by Vegan Richa★ 5.0 (18)
Vegan Veggie Lasagna
NUTRITION · PER SERVING85M COOK
CAL 41%·PRO 30%
CARBS 111G54% OF CAL
8G FIBER92G OTHER11G TOTAL SUGAR
FAT 39G42% OF CAL
13G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan lasagna with herbed mushrooms, spinach, and tofu-based ricotta layered with pasta and tomato sauce. A plant-based take on the Italian classic.
mainitalianpasta🔥 ovenveganvegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 to 10 no boil lasagna noodles
- 1 jar tomato basil pasta sauce (25 oz or more)
- 1/2 recipe tofu thyme ricotta (adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free)
- 1 cups sliced mushroom (tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend)
- chopped or frozen thawed or sauteed greens like baby spinach or chard or kale
- Chao coconut herb cheese slices (or daiya shredded cheese )
- italian herb blend to taste
- 1 juicy tomato sliced
- 1/4 cup water
At a glance
PER SERVING · TIME 85M
CAL 41%·PRO 30%
CARBS 111G54% OF CAL
8G FIBER92G OTHER11G TOTAL SUGAR
FAT 39G42% OF CAL
13G SAT26G 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
- 1h
- Sodium
- 2009mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1310mg
- Calcium
- 179mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.