Try this Vegan lasagna recipe, or contribute your own.
Suggest a better descriptionCover the veg protien with water and an extra inch.
Cook off the garlic and onion on medium until brown with some water or oil.
Add everything else but the pasta and stir occasionally for 20 minutes, add salt and pepper to taste. Turn on low for another 10mins to reduce the water.
Pre heat over to 200c
Prepare a large deal baking dish.
Start layering starting with tomato mixture, pasta the cheese sauce.
Cover with foil and bake for 40 mins then uncover, top with vegan mozzarella and put in over another 20 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 60 | ||
Calories from Fat: 8 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.4mg | 6 % | |
Potassium 443.6mg | 12 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 8.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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