Vegan lasagna!

What a yummy surprise!

I decided to make a regular lasagna for my dad’s birthday tonight, but since I had never made it before, I did not realize how much real cheese it contained!! And since I am lactose intolerant, a real turkey lasagna was not the smartest choice for me… so, I created a last minute tofu lasagna for me 🙂  Here is my last minute recipe:

6 pieces whole wheat lasagna cooked al dente

1 8-oz package medium tofu sliced into 8 thin pieces

1/2 cup marinara sauce (either pre-made low-sodium or no-sodium tomato paste + basil, garlic and oregano)

1 cup raw spinach leaves

2 garlic cloves

1 bunch fresh basil leaves

1/4 cup vegan mozzarella

Preheat oven to 375F.  Cook pasta to al dente and rinse with cold water.  Then in a small square pan, add 3 pieces of pasta on the bottom (part of the lasagna will be above the pan).  Then, top with 1/2 of the sliced tofu, 1/4 cup of the marinara sauce, 1/2 cup spinach, 1 garlic clove, 1/2 of the basil and 2 Tbsp mozzarella.  Then, add 3 more pieces of pasta on top and the same ingredients as previous.  Make sure to coat the top with the vegan mozzarella and bake in the oven for 20-25 minutes or until the cheese starts browning.

Wait to cool a bit (about 5 minutes) and cut into slices.  Enjoy!!

Nutrition Facts

Serving Size: serving = 216goz = 28ggram = 1g hourglass
Amount per Serving
Calories 215
Calories from Fat 103
% Daily Value*
Total Fat 11g   18%
Saturated Fat 2.8g    14%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 7.1mg   2%
Total Carbohydrates 16g   5%
Dietary Fiber 3g   12%
Sugars 3.3g
Protein 15g
Vitamin A 36% · Vitamin C 15%
Calcium 24% · Iron 15%
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