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Vegan Gluten free Zucchini Lasagna with Tofu Ricotta
VEGAN RICHA20Ingredients
75Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. marinara sauce (or herbed pasta sauce or make my recipe linked in the notes)
- 3 zucchini squash (medium, thinly sliced with a mandolin or knife)
- 1/4 cup red lentils
- 5 warm water
- 14 oz. firm tofu (block, drained and pressed dry for 10 minutes)
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. nutritional yeast
- 3 Tbsp. lemon juice
- 1/2 lemon (optional)
- 1/4 cup almond flour (or omit for nutfree)
- 2 tsp. oregano
- 2 cloves garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup fresh basil
- 4 oz. spinach (fresh or frozen, thawed)
- pepper flakes
- basil
- extra virgin olive oil
- vegan cheese
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1030mg43% |
| Potassium1710mg49% |
| Protein31g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber18g72% |
| Sugars23g |
| Vitamin A100% |
| 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.
Notes
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