Low Sodium Vegan Lasagne

Indulge in the wholesome goodness of this Low Sodium Vegan Lasagne, a heart-healthy twist on a classic Italian favorite. Packed with vibrant layers of nutrient-rich vegetables like spinach, zucchini, and mushrooms, this lasagne is tied together with a creamy tofu ricotta that's effortlessly whipped up with nutritional yeast, almond milk, and zesty lemon juice. Perfect for those seeking a flavorful yet low sodium meal, the dish is built on no-added-salt crushed tomatoes and aromatic herbs like basil and oregano, ensuring bold flavors without compromise. Whole wheat no-boil lasagne noodles make the preparation quick and wholesome, making this a stress-free dinner option. Ideal for family gatherings or meal prep, this vegan lasagne serves six and delivers comfort food with a plant-based, health-conscious spin. Garnish with fresh parsley for a pop of color and flavor!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 12 pieces Lasagne noodles (no boil, whole wheat recommended)
• 14 ounces Extra firm tofu
• 0.25 cups Unsweetened almond milk
• 0.25 cups Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 4 cups Fresh spinach
• 2 medium Zucchini (thinly sliced)
• 1 cup Mushrooms (thinly sliced)
• 28 ounces Low sodium no-added-salt crushed tomatoes
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the tofu ricotta by draining and pressing the tofu to remove excess moisture. In a food processor, combine the tofu, almond milk, nutritional yeast, lemon juice, garlic powder, and onion powder. Blend until smooth and creamy. Set aside.

Step 3

In a large nonstick skillet over medium heat, sauté the sliced mushrooms and zucchini for 4-5 minutes until tender. Add the fresh spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

Step 4

In a small bowl, combine the crushed tomatoes, dried basil, dried oregano, and black pepper. Stir well to incorporate the spices.

Step 5

Spread a thin layer of the tomato sauce mixture on the bottom of a 9x13-inch baking dish.

Step 6

Layer 4 lasagne noodles over the sauce, followed by one-third of the tofu ricotta mixture, one-third of the cooked vegetables, and one-third of the remaining tomato sauce. Repeat this layering process two more times, ending with a layer of tomato sauce on top.

Step 7

Cover the lasagne tightly with aluminum foil and bake in the preheated oven for 40 minutes.

Step 8

Remove the foil and bake for an additional 10 minutes to allow the top to slightly brown.

Step 9

Remove the lasagne from the oven and let it cool for 10 minutes before slicing and serving.

Step 10

Garnish with freshly chopped parsley, if desired, and enjoy!

Nutrition Facts

Serving size	(2561.7g)

Amount per serving	% Daily Value*
Calories	3306.4

Total Fat 55.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 453.7mg	0%
Total Carbohydrate 562.8g	0%
Dietary Fiber 97.7g	0%
Total Sugars 56.8g
Protein 178.9g	0%

Vitamin D 30.0IU	0%
Calcium 3410.7mg	0%
Iron 43.1mg	0%
Potassium 5528.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.5%

Protein: 20.6%

Carbs: 64.9%