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Vegan Lasagna
Photo: Eaters Collective

Vegan Lasagna

14 ingredients 40 min + 45 min 8 openrecipes
Vegan Lasagna

I cheated a little with this by using some leftover lentil burgers I had in the fridge but you can use what ever you have on hand!

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Estimated Nutrition (whole recipe, rough)

939
Calories
38g
Protein
27g
Fat
138g
Carbs

Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 13 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Olive Oil 1 tbsp (14g) 119
Black Bean 1/2 cup canned (120g) drained 114
Mozzarella Cheese 1 oz (28g) 85
Tofu 100g firm 76
Onion 1 medium (110g) 44
Tomato 1 medium (123g) 22
Celery 1 stalk (40g) 6
Black Pepper 1 tsp ground (2.3g) 6
Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Basil 5 leaves fresh (2.5g) 1
Chive 1 tbsp (3g) 1
Lasagna not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 box Lasagna Noodles (16 Ounce Box)
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 stalks Celery, Chopped
  • 1 can 540ml Can, Cracked Black Pepper & Garlic Diced Tomatoes
  • 1 can 540 Ml Can, Crushed Tomatoes
  • 1 can 540ml Can, Rinsed Black Beans
  • 1 cup Roasted Red Peppers, Roughly Chopped
  • ½ cups Basil Finely Chopped
  • 1 package 350g Package, Extra Firm Tofu Crumbled
  • ½ cups Nutritional Yeast
  • 1 bag 7oz Bag Go Veggie Mozzarella Cheese
  • 12 sprigs Chives, Finely Chopped

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By tastykitchen · Recipe sourced from openrecipes

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