This hearty vegan lasagna is cheesy, meaty, and full of flavor. The recipe takes awhile to prepare, but it is well worth it! Leftovers keep well for several days in the fridge (and, in my opinion, taste even better as the flavors develop).
0.33000000000000007 cup Plain unsweetened vegan yogurt
1 tablespoon Nutritional yeast, optional
0.5 Juice lemon
1 teaspoon Garlic powder
As required Salt, to taste
8 ounce Cremini mushrooms, sliced
1 Large zucchini, chopped
0.5 Bag bag gardein beef style crumbles
2 Hot italian beyond sausages, casings removed
4 cup Vegan mozzarella shreds
0.5 cup Grated vegan parmesan
12 Lasagna noodles, prepared according to package instructions
Nutrition value
132
calories per serving
10 g Fat5 g Protein5 g Carbs3 g FiberOther
Current Totals
10 g Fat
5 g Protein
5 g Carbs
3 g Fiber
MacroNutrients
Carbs
5 g
Protein
5 g
Fiber
3 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
105 mg
Iron
1 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
9 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
2 mg
Phosphorus
105 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
