The best roasted vegetable lasagna recipe This easy, homemade vegetarian lasagna is packed with leeks, fennel, zucchini, tomatoes, mushrooms, kale, and more
1 inch Zucchini, sliced into 0. 25 thick half moons
12 Cherry tomatoes, left whole
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
23 ounce Extra firm tofu, drained and patted dry
0.25 cup Nutritional Yeast
1 Juice and zest of lemon
2 tablespoon Extra virgin olive oil
1 Garlic Clove
1 teaspoon Oregano
0.25 teaspoon Red pepper flakes
1 teaspoon Sea salt
As required Freshly ground black pepper
0.5 cup Loose packed fresh basil
12 Lasagna Noodles
24 ounce Store bought or homemade marinara
1 cup Packed chopped kale
2 cup Grated smoked mozzarella cheese
Nutrition value
399
calories per serving
10 g Fat14 g Protein61 g Carbs14 g FiberOther
Current Totals
10 g Fat
14 g Protein
61 g Carbs
14 g Fiber
MacroNutrients
Carbs
61 g
Protein
14 g
Fiber
14 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
273 mg
Iron
4 mg
Vitamin A
661 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
83 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
81 mg
Manganese
1 mg
Phosphorus
374 mg
Selenium
9 mcg
Zinc
4 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