Vegan Zucchini Lasagna with Tofu Ricotta

HELLO VEGGIE(1)
Luke Behnke: "It tastes delicious but I have to make a larger b…" Read More
14Ingredients
3Hours
250Calories

Ingredients

US|METRIC
  • 8 medium zucchini
  • 1 tablespoon olive oil (plus more for casserole pan)
  • salt
  • pepper
  • 1 cup raw cashews
  • 4 tablespoons nutritional yeast
  • 14 ounces extra firm tofu (cut into cubes)
  • 1 lemon (large)
  • 1 tablespoon white miso paste
  • 1 garlic clove (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • mushroom pasta sauce (Make and Freeze, or a jar of your favorite sauce)
  • vegan Parmesan (Sprinkle, for topping, see recipe notes)
  • fresh basil (ribbons, for garnish)
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    NutritionView More

    250Calories
    Sodium12% DV280mg
    Fat23% DV15g
    Protein31% DV16g
    Carbs6% DV19g
    Fiber24% DV6g
    Calories250Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium280mg12%
    Potassium850mg24%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A10%
    Vitamin C80%
    Calcium40%
    Iron20%

    * 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(1)

    Luke Behnke a month ago
    It tastes delicious but I have to make a larger batch of the ricotta than the recipe originally makes.

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