Directions:
- Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until cheese starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
- Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.4 Kcal (634 kJ) | ||
| Calories from fat | 83.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 21.48mg | 7% | |
| Sodium | 155.06mg | 6% | |
| Potassium | 377.91mg | 8% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 112.27 Kcal (470 kJ) | ||
| Calories from fat | 62.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 14% | |
|---|---|---|---|
| Cholesterol | 15.93mg | 7% | |
| Sodium | 114.99mg | 6% | |
| Potassium | 280.24mg | 8% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 1.71g | 9% | |
| Dietary Fiber | 2.3g | 12% | |
| Protein | 7.22g | 19% | |
| Vitamin C | 11.4mg | 26% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.7mg | 13% | |
| Calcium | 101.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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