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Nutrition Facts

Serving Size 1 (291g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 cup tomato sauce

1 1/2 cups tomato sauce

Calories 337
Calories from Fat 118 (34%)
Amount Per Serving %DV
Total Fat 13.1g 20%
Saturated Fat 2.0g 10%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 860mg 35%
Potassium 873mg 24%
Total Carbohydrate 44.4g 14%
Dietary Fiber 5.6g 22%
Sugars 8.4g
Protein 14.5g 29%

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Vegan Dinner Party

Marina K

Vegan Veggie Lasagna

Recipe #115553 | 2 hours | 45 min prep | add private note

By: Ms*Bindy
Apr 6, 2005

This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

SERVES 6 (change servings and units)

Ingredients

Tofu Mixture (from How it all Vegan)

Veggie Mixture

Directions

  1. 1
    Preheat over to 350 degrees.
  2. 2
    In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
  3. 3
    Stir in the chopped spinach and set aside.
  4. 4
    In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
  5. 5
    Stir in the tomato sauce and water.
  6. 6
    Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
  7. 7
    Cover bottom of lasagna pan with 1/2 cup tomato sauce.
  8. 8
    Layer with lasagne noodles, trimming to fit, if needed.
  9. 9
    Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
  10. 10
    Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

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Featured Reviews for This Recipe

From: Chef #1250208

On Jun 25, 2009

I made this for my parents, brother and husband- who all eat meat. It got rave reviews! Everyone went in for seconds, and my husband even had thirds. Yum! I used whole wheat noodles and homemade sauce. The only issue I had was I had measured out 8 oz of noodles from a 14 oz box, and I was short a layer. So Next time I'll make the whole box.

0 people found this review helpful

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  • From: Faithberry78

    On Apr 1, 2009

    Loved it! Didn't use tofu or oil, or soymilk.

    0 people found this review helpful

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    From: Cilantro in Canada

    On Apr 8, 2005

    This was great. I did not have tofu so I used riccotta cheese and left out the lemon juice and milk. I cooked the onion in the microwave before adding. I topped the lasagne with soy cheese. It was a bit of work but worth it. Thanks for the recipe

    3 people found this review helpful

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  • From: 866203

    On Jun 18, 2008

    Yum! Even my husband loved it (I did put cheese on half. He loves me but there are limits.) I added squash, 2 more gloves of garlic, oregano, parsley, salt and basil (1tsp or so of each) to the veggies. To the tofu mixture I added parsley. I think the next time I make this i will double the tofu mixture because yum.

    1 person found this review helpful

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  • Read all 16 reviews

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