Quick & Easy Vegetarian Lasagna

45 mins (prep 15, cooking 30)
13 ingredients
8 servings
This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!

Categories:  <-60-mins , pasta,-rice-and-grains , european , italian , lasagna , main-dish , beans , vegetarian , pasta , soy~tofu , time-to-make ,
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Serving Size (354.16 g)
Servings 8
Amount per Serving
Calories 745.81 Calories from Fat 614.88
% Daily Value *
Total Fat 68.32g 840.86%
Saturated Fat 20.51g 820.45%
Trans Fat 0.0g %
Cholesterol 54.78mg 146.07%
Sodium 527.67mg 175.89%
Total Carbohydrate 23.17g 61.77%
Dietary Fiber 3.85 g 123.36%
Sugars 16.52 g %
Protein 13.46g 215.35%
Vitamin A 11905.3IU% Vitamin C 33.12mg%
Calcium 687.62mg% Iron 5.2mg%
*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:
soft tofu, grated parmesan cheese, dried basil, fresh ground pepper, pasta sauce, no-boil lasagna noodles