Photo: Eaters Collective
Vegan Lasagna Recipe
26 ingredients
2 hr 30 min
8 to 12 servings
openrecipes
What's lasagna without ricotta, mozzarella, and Parmesan? To an Italian, it's a travesty. But to a vegan or those with food allergies, it's a delicious, healthy...
Estimated Nutrition (whole recipe, rough)
790
Calories
26g
Protein
21g
Fat
129g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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 1/2 pounds eggplant (about 2 small)
- 2 teaspoons kosher salt , plus more as needed
- 4 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 teaspoon finely chopped fresh Italian parsley leaves
- 1/2 teaspoon red wine vinegar
- Pinch red pepper flakes
- 2 (28-ounce) cans whole peeled tomatoes , preferably San Marzano
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion , finely chopped
- 2 medium garlic cloves , minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/4 teaspoon red pepper flakes , plus more as needed
- Kosher salt
- 2 tablespoons capers
- Kosher salt
- 12 ounces dried lasagna noodles
- 2 pounds soft tofu , drained
- 1/3 cup finely chopped Italian parsley leaves
- 3 tablespoons nutritional yeast (optional)
- 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
- 2 tablespoons freshly squeezed lemon juice , plus more as needed (from about 1/2 lemon)
- 2 teaspoons kosher salt , plus more as needed
- 1/2 teaspoon freshly ground black pepper , plus more as needed
- 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes