Vegan Lasagna Recipe
Ingredients List
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2 tablespoons olive oil
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1 ½ cups chopped onion
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3 tablespoons minced garlic
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4 (14.5 ounce) cans stewed tomatoes
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⅓ cup tomato paste
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½ cup chopped fresh basil
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½ cup chopped parsley
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (16 ounce) package lasagna noodles
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2 pounds firm tofu
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2 tablespoons minced garlic
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¼ cup chopped fresh basil
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¼ cup chopped parsley
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½ teaspoon salt
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ground black pepper to taste
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3 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
Prepare the sauce: Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and sauté until soft, about 5 minutes. Stir in the garlic and cook for another 5 minutes.
Add the tomatoes, tomato paste, basil, and parsley to the saucepan. Stir to combine, reduce the heat to low, cover, and allow the sauce to simmer for 1 hour. Season with salt and pepper to taste.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles for 9 minutes, then drain and rinse them thoroughly.
Preheat your oven to 400°F (200°C).
Place the tofu blocks into a large bowl. Add the garlic, basil, and parsley. Season with salt and pepper, then mash the tofu by pressing it through your fingers. Mix everything together well.
To assemble the lasagna: Spread 1 cup of tomato sauce on the bottom of a 9x13 inch baking dish. Layer the lasagna noodles on top, then add one-third of the tofu mixture over the noodles. Sprinkle the spinach evenly over the tofu. Pour 1 1/2 cups of tomato sauce over the tofu, then add another layer of noodles. Repeat with another third of the tofu mixture, followed by 1 1/2 cups of tomato sauce, and top with a final layer of noodles. Finish by covering with the remaining tofu and spreading the rest of the tomato sauce over the top.
Cover the dish with foil and bake the lasagna for 30 minutes. Serve it hot and enjoy every bite.
Nutritional Information (per serving)
| 511 | Calories |
| 16g | Fat |
| 70g | Carbs |
| 33g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 511 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 2g | 12% |
| Sodium 1074mg | 47% |
| Total Carbohydrate 70g | 25% |
| Dietary Fiber 11g | 39% |
| Total Sugars 12g | |
| Protein 33g | 65% |
| Vitamin C 37mg | 41% |
| Calcium 1030mg | 79% |
| Iron 10mg | 58% |
| Potassium 1384mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5