Ingredients for Veggie Rific Noodle Free Lasagna
- 2 medium zucchini, diced
- Portabella Mushroom
- Eggplant
- Crushed Tomatoes
- Garlic Powder
- Onion Powder
- 1 teaspoon Italian seasoning
- Honey
- Frozen Chopped Spinach
- Liquid Egg Substitute
- Fat Free Ricotta Cheese
- Fresh Basil
- Salt
- Ground Nutmeg
- Soy Crumbles
- Part Skim Mozzarella Cheese
- Parmesan Cheese
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How to Make Veggie Rific Noodle Free Lasagna
- Preheat oven to 375°F (190°C).
- Prepare the vegan ricotta: (Instructions for making vegan ricotta with tofu would go here. This could involve blending silken tofu with nutritional yeast, lemon juice, garlic powder, salt, and pepper to achieve a creamy consistency.)
- In a large bowl, combine the marinara sauce, diced vegetables (zucchini, bell peppers, mushrooms etc.), and Italian seasoning.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Layer half of the vegan ricotta over the marinara sauce.
- Top with half of the vegetable mixture.
- Repeat layers: ricotta, vegetable mixture, and remaining marinara sauce.
- Sprinkle the top with vegan mozzarella shreds (or nutritional yeast for a cheesier flavor).
- Bake for 40-45 minutes, or until heated through and bubbly.
- Let cool for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
35g
Fat
17g
Carbs
6g