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Vegan Mediterranean Lasagna

 

Vegan Mediterranean Lasagna recipe
31

Yield

6

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

8 ounces lasagna noodles
Sauce
1 pound red kidney beans
16 ounces tomato sauce
1 pound tomatoes
1 teaspoon basil
*
¼ teaspoon garlic powder
*
Filling
1 tablespoon olive oil
2 each garlic cloves
chopped
2 cups eggplant
cubed
*
1 cup onions
chopped
1 teaspoon basil
*
1 cup tofu

Directions

Place kidney beans in a large bowl.

Mash with a fork or potato masher.

Add remaining sauce ingredients and mix well.

Set aside.

To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat.

Add garlic, eggplant, onions, and basil.

Cook, stirring frequently, 10 minutes.

Remove from heat and let cool for 10 minutes.

Spoon into a large bowl and add tofu ricotta.

Mix well.

Cook lasagna noodles, according topackage directions.

Drain.

Place noodles, in a single layer, on a sheet of waxed paper.

Preheat oven.

Lightly oil a 7x11-inch baking pan or spray with a nonstick cooking spray.

Combine ingredients and layer in casserole dish.

Bake for one hour.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 20521% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 241mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 14%
Sugars g
Protein 22g
Vitamin A 19% Vitamin C 40%
Calcium 20% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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