Recipe Makeover-Vegan Lasagna
90 mins (prep 30, cooking 60)
21 ingredients
12 servings
I am taking a "Healthy" Cooking class, sponsored by the university where I work. One assignment was to make-over a recipe to be more health conscious. Because I am a vegan, and unfortunately can't eat many of the dishes prepared in the class each week, I decided to make over the recipe VEGAN. The original recipe was a lasagna with a meat and cheese layer. I have substituted the full fat ricotta cheese layer with my Tofu Basil Ricotta and the "meat" layer with a vegan version of my grandmother's homemade ravioli filling (traditionally a mixture of ground beef, pork sautéed with onions, garlic, spinach and spices) This was also the first time I used the "no-bake" lasagna noodles! : >

Categories:  holiday , pasta,-rice-and-grains , european , lasagna , main-dish , comfort-food , taste~mood , <-4-hours , vegetarian , pasta , time-to-make ,
Share on Newzsocial



Serving Size (142.14 g)
Servings 12
Amount per Serving
Calories 278.24 Calories from Fat 220.5
% Daily Value *
Total Fat 24.5g 452.26%
Saturated Fat 4.0g 239.95%
Trans Fat 2.15g %
Cholesterol 3.45mg 13.8%
Sodium 625.01mg 312.5%
Total Carbohydrate 12.7g 50.79%
Dietary Fiber 3.1 g 148.77%
Sugars 7.1 g %
Protein 3.22g 77.34%
Vitamin A 698.0IU% Vitamin C 3.22mg%
Calcium 91.7mg% Iron 3.32mg%
*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:
no-boil lasagna noodles, firm tofu, fresh basil leaves, fresh black pepper, crushed red pepper flakes, hot vegetable stock, frozen spinach