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    You are in: Home / Recipes / Vegan Lasagne Recipe
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    Vegan Lasagne

    Average Rating:

     1 Total Reviews

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    • on April 25, 2008

      Holy cow did this one surprise me. (Or should I say holy veggies!) My normal lasagna shopping list would include a pound of Italian sausage and more than a pound of mozzarella, so I was in shock when my husband ate a huge piece of this, raved about it and asked to take leftovers to work. We both LOVED it. I was not sure when to add the "meat"; since I used Boca frozen meatless ground burger I did so with the broth and tomatoes so it would have time to defrost/cook. Since you encouraged us to use any soup I chose a 19 oz can of split pea soup plus a 28 oz can of crushed tomatoes. Also I used 3/4 pound of button mushrooms. I needed all of this or I wouldn't have had enough sauce. I'll keep with this next time and delete the bouillon cubes. They didn't dissolve well and this dish is flavorful without them. The "soy sauce" on the top is delicious and really makes the dish-my husband would die if he knew he ate soy milk so let's hope he doesn't read this. Made for Pick a Chef Spring 2008.

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    Nutritional Facts for Vegan Lasagne

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.2
     
    Calories from Fat 52
    29%
    Total Fat 5.8 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 212.1 mg
    8%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 5.2 g
    21%
    Sugars 7.9 g
    31%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    vegetable broth

    vegan mincemeat

    vegetable bouillon cubes

    italian seasoning

    dry lasagna noodles

    Detailed Nutrition Values About Nutrition Info
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