Vegan Zucchini Lasagna with Tofu Ricotta Recipe | Yummly

Vegan Zucchini Lasagna with Tofu Ricotta

EMILIE EATS
12Ingredients
75Minutes
510Calories
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Ingredients

US|METRIC
  • 14 ounces extra firm tofu
  • 3 medium zucchini (sliced lengthwise)
  • 1/2 cup hummus (any flavor)
  • 1/2 cup nutritional yeast (plus more for topping)
  • 2 tablespoons lemon juice
  • 2 teaspoons dried basil leaves
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 32 ounces pasta sauce (4 cups)
  • 2 cups spinach
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    NutritionView More

    510Calories
    Sodium70% DV1690mg
    Fat32% DV21g
    Protein69% DV35g
    Carbs19% DV57g
    Fiber76% DV19g
    Calories510Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1690mg70%
    Potassium1750mg50%
    Protein35g69%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber19g76%
    Sugars25g50%
    Vitamin A70%
    Vitamin C70%
    Calcium80%
    Iron40%

    * 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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