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Vegan Lasagna with Ricotta Cheese
  • prep: 25 min
  • cook: 45 min
  • total: 1 hr 10 min
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  • servings:
  • Ingredients

    • ½ tbsp extra-virgin olive oil
    • Veggies of choice (I just used spinach to keep things simple, but you could also add mushrooms, bell peppers, and more!)
    • 3 garlic cloves, minced
    • Salt & freshly ground black pepper, to taste
    • 2 cups pasta sauce (homemade or store-bought)
    • 1 box lasagna noodles (buy oven-ready to save some time)
    • 1 batch vegan ricotta cheese (link at end of post)
    • 1-1½ cups vegan cheese shreds (I used Daiya Mozzarella)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 243 % Daily Value *
    • Total Fat: 16 g 25.19%
    • Saturated Fat: 8 g 42.13%
    • Trans Fat: 0 g %
    • Cholesterol: 21 mg 7.03%
    • Sodium: 602 mg 25.07%
    • Calcium: 157 mg 15.66%
    • Potassium: 55 mg 1.56%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.53%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 17 g %
    • Dietary Fiber: 1 g 5.84%
    • Sugar: 4 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 10.39%
    • Vitamin C 10.11%
    • Vitamin D 1.03%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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