Recipe Makeover-Vegan Lasagna

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Recipe Makeover-Vegan Lasagna
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Ingredients
21
Count
Nutrition
210
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. For the Tofu Ricotta (see also my Tofu Basil Ricotta):.
  3. In a large bowl, mush the tofu up with your hands, till it's crumbly.
  4. Add lemon juice, garlic, salt and pepper and basil.
  5. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
  6. Add olive oil, stir with fork (olive oil is sticky).
  7. Add nutritional yeast and combine all ingredients well.
  8. Cover and refrigerate until ready to use.
  9. For the meat layer:.
  10. In a large pan over medium heat, sauté the chopped onions in the olive oil until slightly tender.
  11. Add garlic and sauté until fragrant.
  12. Add the dried Italian seasoning and crushed red pepper, if using, and stir to coat onions/garlic evenly.
  13. Next add the dried textured vegetable protein (TVP). It will begin to absorb ALL the liquid in the pan.
  14. Add a splash or two of the vegetable stock and stir to coat all the TVP with the garlic/onions.
  15. Next add the tamari, which will give the TVP it's darker color.
  16. Stir to coat, add the nutritional yeast then slowly add the vegetable broth, and slowly stir as the liquid absorbs.
  17. Lower the heat and let simmer for 5-7 minutes.
  18. Add the chopped spinach and stir to incorporate evenly.
  19. Keep mixture on low until ready to assemble.
  20. Layer you lasagna as you wish.
  21. If using the no bake noodles, be sure to use plenty of sauce on each layer to soak into the dry sheets.
  22. 1-2 cups sauce on the bottom of pan, layer of dry noodles, layer of 1/2 meat spinach mixture, layer of sauce.
  23. Then layer of noodles, layer of vegan ricotta, layer of sauce.
  24. Layer of noodles, layer of second 1/2 of meat spinach mixture, layer of sauce, then top with noodles and sauce.
  25. Cover with foil and bake in oven for 1 hour.
  26. Remove and let sit for 20 minutes before serving.
  27. Can be topped with vegan parmesan cheese .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.38 Kcal (881 kJ)
Calories from fat 53.3 Kcal
% Daily Value*
Total Fat 5.92g 9%
Cholesterol 1.97mg 1%
Sodium 667.35mg 28%
Potassium 888.8mg 19%
Total Carbs 23.18g 8%
Sugars 11.28g 45%
Dietary Fiber 8.14g 33%
Protein 19.04g 38%
Vitamin C 4.2mg 7%
Iron 2.6mg 14%
Calcium 151.9mg 15%
Amount Per 100 g
Calories 103.88 Kcal (435 kJ)
Calories from fat 26.32 Kcal
% Daily Value*
Total Fat 2.92g 9%
Cholesterol 0.97mg 1%
Sodium 329.53mg 28%
Potassium 438.87mg 19%
Total Carbs 11.45g 8%
Sugars 5.57g 45%
Dietary Fiber 4.02g 33%
Protein 9.4g 38%
Vitamin C 2.1mg 7%
Iron 1.3mg 14%
Calcium 75mg 15%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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