Vegan Lasagna with Tofu "Ricotta"
Equipment
- Oven
- Spoon
- Baking Dish
- Bowl
- Knife
- Cutting board
Ingredients
- Zucchini or Eggplant Slices (about 2 medium zucchini or 1 large eggplant)
- 1 Package of Firm Tofu (drained and crumbled)
- 1/4 cup of Nutritional Yeast
- 1 tsp of Garlic Powder
- 1 tsp of Dried Basil
- 1/2 tsp of Salt
- 1/4 tsp of Black Pepper
- 2 cups of Marinara Sauce
Instructions
- Preheat oven to 375°F.
- Mix the tofu, nutritional yeast, garlic powder, dried basil, salt, and black pepper in a bowl.
- Spread 1/4 cup of marinara sauce in the bottom of an 8x8 inch baking dish.
- Layer zucchini or eggplant slices on top of the sauce.
- Spoon half of the tofu mixture over the zucchini or eggplant.
- Repeat the layers, ending with a layer of marinara sauce on top.
- Bake in the oven for 30-40 minutes, or until the top is golden brown.
Notes
Nutritional Facts
Amount Per Serving- Calories: 177
- Total Fat: 8 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 403 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 5 g
- Sugars: 8 g
- Protein: 14 g