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The Spruce / Bahareh Niati
Nutrition Facts (per serving) | |
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348 | Calories |
9g | Fat |
57g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings: 10 to 12 | |
Amount per serving | |
Calories | 348 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 8% |
Cholesterol 3mg | 1% |
Sodium 728mg | 32% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 10g | 36% |
Total Sugars 15g | |
Protein 13g | |
Vitamin C 57mg | 283% |
Calcium 163mg | 13% |
Iron 5mg | 26% |
Potassium 1226mg | 26% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Vegetable lasagna is always a good meal choice for a vegan. As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time-saver.
Ingredients
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1 onion, chopped
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1 small head garlic, all cloves chopped or pressed
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8 ounces mushrooms, sliced
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1 head broccoli, chopped
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2 carrots, peeled and chopped
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2 red bell peppers, chopped
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1 (15-ounce) can corn, rinsed and drained
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1 block silken light tofu
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1/2 teaspoon cayenne pepper
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon dried rosemary
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2 (24-ounce) jars pasta sauce
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2 (13.25-ounce) boxes whole-grain lasagna noodles
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16 ounces frozen spinach, thawed and drained
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2 medium sweet potatoes, cooked and mashed
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6 Roma tomatoes, thinly sliced
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1 cup raw cashews, ground
Steps to Make It
Prepare the Filling
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Gather the ingredients. Heat oven to 400 F.
The Spruce / Bahareh Niati
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Sauté the onion and garlic on medium heat for 3 minutes in a nonstick pan without any oil.
The Spruce / Bahareh Niati
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Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.
The Spruce / Bahareh Niati
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Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.
The Spruce / Bahareh Niati
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Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.
The Spruce / Bahareh Niati
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Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.
The Spruce / Bahareh Niati
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Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.
The Spruce / Bahareh Niati
Assemble the Lasagna
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Cover the bottom of a 9 x 13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.
The Spruce / Bahareh Niati
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Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.
The Spruce / Bahareh Niati
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Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.
The Spruce / Bahareh Niati
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Cover the lasagna with thinly sliced Roma tomatoes.
The Spruce / Bahareh Niati
Bake and Serve
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Cover with foil and bake in the heated oven for 45 minutes.
The Spruce / Bahareh Niati
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Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.
The Spruce / Bahareh Niati
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Remove from oven and let the lasagna sit for 15 minutes before serving.
The Spruce / Bahareh Niati
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