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Ingredients
US|METRIC
4 SERVINGS
- lasagna noodles (Oven ready, I used Mueller's)
- 1 can artichoke hearts (drained rinsed and chopped)
- 8 oz. mushrooms (1 package, sliced)
- tomato sauce (recipe below, or use your favorite jarred sauce)
- ricotta (Tofu, recipe below)
- 2 cans crushed tomatoes (28 oz., I love Cento brand, you can find these at most grocery stores)
- 3 Tbsp. dried parsley
- 3 tsp. dried oregano
- 2 Tbsp. seasoning (1-, mushroom broth, optional)
- 3 tsp. garlic powder (2-)
- 3 tsp. onion powder (2-)
- 2 tsp. dried basil (1-)
- salt
- pepper (to taste)
- 1 block extra firm tofu (drained and pressed if you want to I do because I prefer the texture if you don't care do waste your time.)
- 2 lemons (juice of, and the zest of 1)
- 3 Tbsp. nutritional yeast (I try not to use the enriched kind)
- 1/2 cup fresh basil
- 1 Tbsp. oregano
- 2 tsp. garlic powder
- 1 tsp. onion powder
- salt
- pepper (to taste)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium480mg20% |
Potassium970mg28% |
Protein26g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber16g64% |
Sugars2g |
Vitamin A15% |
Vitamin C90% |
Calcium80% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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