Homemade vegan lasagna is pretty easy to make and although is not the healthiest recipe in the world, its healthier and lighter than the traditional one.
7 ounce Vegan cheese, we used tofutti grated mozzarella style cheese
2 tablespoon Extra virgin olive oil
1 Chopped onion
1 stick Chopped celery
1 Chopped carrot
0.25 cup Red wine, optional
14 ounce 2 cans chopped tomatoes
1 tablespoon Dried oregano
0.5 teaspoon Sea salt
NaN As required Ground black pepper to taste
14 ounce Cooked or canned lentils, rinsed and drained
4 tablespoon Extra virgin olive oil
0.5 cup Whole wheat flour
2.75 cup Unsweetened plant milk of your choice
1 teaspoon Sea salt
0.5 teaspoon Ground nutmeg
Nutrition value
416
calories per serving
27 g Fat13 g Protein29 g Carbs5 g FiberOther
Current Totals
27 g Fat
13 g Protein
29 g Carbs
5 g Fiber
MacroNutrients
Carbs
29 g
Protein
13 g
Fiber
5 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
366 mg
Iron
3 mg
Vitamin A
1224 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
63 mg
Manganese
0 mg
Phosphorus
261 mg
Selenium
11 mcg
Zinc
2 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