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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (373g) Recipe makes 6 servings |
||
| 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% | |
From: Mama Wendy
On Aug 29, 2009
Wonderful! I made a half recipe for my vegan daughter and I wish I had made a full pan. The ricotta substitute is just delicious, and the veggies are so flavorful! Much healthier too. And by the way, she loved it! Thanks Ms Bindy.
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
From: raisho
On Jun 18, 2007
Absolutely delicious! I omitted the onion, only due to the lack of one sitting in the kitchen at the time. I only wonder how the taste will surmount next time with the use of onion. I used 16 ounces of super firm tofu instead of 14 and I found the use of the blender unnecessary and mixed and mashed the tofu and mixture together by hand. I also used tomato paste instead of tomato sauce, for more consistency.
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