Vegetable and Tofu Lasagna
Category:
Main Course
Vegan
Gluten-Free
Keto
Paleo
Vegetarian
Ingredients:
- 2 cups zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 cup firm tofu, crumbled
- 1 cup marinara sauce (gluten-free)
- 1 cup cashew cheese (dairy-free)
- 8 sheets of gluten-free lasagna noodles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Kitchen Tools Needed:
- Oven
- Baking dish
- Skillet
- Mixing bowl
- Knife
- Cutting board
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the zucchini and mushrooms until tender. Add spinach and cook until wilted. Season with garlic powder, onion powder, basil, oregano, salt, and pepper.
- In a bowl, mix the crumbled tofu with half of the marinara sauce and a pinch of salt.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer 2 sheets of gluten-free lasagna noodles over the sauce.
- Spread half of the sautéed vegetables over the noodles, followed by half of the tofu mixture and a layer of cashew cheese.
- Repeat the layers, finishing with a layer of noodles topped with the remaining marinara sauce and cashew cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
- Let it cool for a few minutes before slicing and serving.
Macros:
- Total Calories: 400kcal
- Carbs: 30g
- Proteins: 25g
- Fats: 20g
