Vegan Lasagna Recipe | Yummly

Vegan Lasagna

CEARA'S KITCHEN(3)
Amanda W: "It is a labor of love that is absolutely worth th…" Read More
14Ingredients
3Hours
45Calories

Ingredients

US|METRIC
  • 2 onions (white, small to medium, finely chopped)
  • 6 cloves garlic (minced)
  • 5 cups mushrooms (chopped)
  • 2 red chili peppers (chopped)
  • 2 cups zucchini (or eggplant, chopped,optional)
  • 1/2 tablespoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon hot red pepper flakes
  • 2 cans tomato sauce
  • 1/4 cup balsamic vinegar
  • salt and ground black pepper
  • sauce (Nut Free Vegan Cheese Sauce )
  • 3/4 cup frozen chopped spinach (defrosted and some of the water pressed out)
  • 16 lasagna sheets
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    NutritionView More

    45Calories
    Sodium3% DV65mg
    Fat1% DV0.5g
    Protein6% DV3g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories45Calories from Fat4.5
    % DAILY VALUE
    Total Fat0.5g1%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium65mg3%
    Potassium350mg10%
    Protein3g6%
    Calories from Fat4.5
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A30%
    Vitamin C15%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Amanda W a year ago
    It is a labor of love that is absolutely worth the time! Note that you have to double the cheese sauce that you are linked to in the recipe (so you can learn from my mistake and have to make a second single batch after realizing.) I found that 2 tsp of salt were needed for the 2 batches of sauce ( 1 per batch ) I used no red pepper, 8 oz of mushrooms, and 2 small zucchini and found the sauce super hearty.
    sindre b. 2 years ago
    Super nice! I made some whole sale changes though. didn't make the cheese, just used vegan pizza cheese (but still had it 25 min in the oven with lid and then 20 without it) - usd red-wine vinegar instead of balsamic, and used fresh spinach, which I ripped up and out the in the pot for a few minutes after the sauce had simmered for two hours. I also roasted some fresh asparagus in a pan and put them on top of the lasagna in the oven when I removed the lid for the last 20 minutes. Delicious! (next time I will chop some nuts to drizzle on top right before serving) oh I also used only one can of chopped tomatoes, and instead added some tomat purre and a handfull of sliced cherry tomatoes, and a cup of vegetable broth.
    Jahneen 3 years ago
    Great 👍🏿 I didn't use the red chili peppers or mushrooms. And I used marinara pasta sauce instead of the plain tomato sauce.

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