Herbed Tofu Lasagna With Zucchini

80 mins (prep 20, cooking 60)
14 ingredients
10 servings
In this recipe, herbs and seasonings are added to tofu and mixed until creamy, and is used in place of ricotta cheese. It is important that you use the best marinara sauce you can find, and then drizzle each serving with the extra virgin olive oil. From VT April 2006.

Categories:  pasta,-rice-and-grains , lasagna , food-processor~blender , free-of... , equipment , <-4-hours , pasta , soy~tofu , time-to-make , egg-free , small-appliance , main-dish , oven , beans , lactose-free , vegetarian , squash , vegetable ,
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Serving Size (132.29 g)
Servings 10
Amount per Serving
Calories 104.12 Calories from Fat 56.88
% Daily Value *
Total Fat 6.32g 97.29%
Saturated Fat 0.63g 31.43%
Trans Fat 0.01g %
Cholesterol 2.37mg 7.89%
Sodium 728.95mg 303.73%
Total Carbohydrate 10.19g 33.97%
Dietary Fiber 2.37 g 94.79%
Sugars 6.97 g %
Protein 2.38g 47.53%
Vitamin A 960.9IU% Vitamin C 8.42mg%
Calcium 34.41mg% Iron 1.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firm tofu, fresh basil, fresh italian parsley, medium zucchini, no-boil lasagna noodles