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Vegan Tempeh and Veggie Lasagna
WHOLE FOODS MARKET14Ingredients
105Minutes
270Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 yellow onion (diced)
- 8 oz. cremini mushrooms (thinly sliced)
- 8 oz. frozen spinach (no need to thaw it)
- 4 cloves garlic (finely chopped)
- 1/4 tsp. fine sea salt
- 2 cups ricotta (Kite Hill Whipped, plant-based cheese)
- 1/4 cup fresh parsley (chopped)
- 1 1/2 Tbsp. chopped fresh thyme
- 1/2 tsp. ground black pepper
- 1/4 tsp. grated nutmeg
- 8 oz. tempeh
- 12 sheets whole wheat lasagna noodles (no-boil, about 7 ounces from a 9-ounce box)
- 4 cups pasta sauce (Engine 2 Plant-Strong Red Bell Pepper Marinara)
- 1 Tbsp. nutritional yeast
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium610mg25% |
| Potassium770mg22% |
| Protein16g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A80% |
| Vitamin C15% |
| Calcium20% |
| Iron15% |
* 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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