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Ingredients
US|METRIC
4 SERVINGS
- oven-ready lasagna noodles
- 1 block soft tofu (drained, firm works fine too)
- 1/4 cup parsley leaves (finely chopped)
- 1 1/2 Tbsp. nutritional yeast
- 1 tsp. grated lemon zest (finely)
- 1 Tbsp. lemon juice
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 cup basil leaves (or as desired)
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Directions
- Heat the oven to 350°F and arrange a rack in the middle.
- Place the tofu, parsley, nutritional yeast, lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.
- Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a portion of the tofu filling and spread evenly. Spread a layer of tomato sauce, sprinkle some basil leaves on the sauce, and then add another layer of noodles, and so on.
- Cover with foil and cook for about 30 minutes, then remove the foil and cook for another 10 minutes.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium240mg7% |
Protein10g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A15% |
Vitamin C15% |
Calcium15% |
Iron10% |
* 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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