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- For the sauce: (same sauce used for that delicious vegan manicotti!)
- For the tomato sauce: (it's my standard)
- 1/2 red onion, diced
- 5 cloves garlic, diced fine or smashed
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon salt, give or take
- 1 can chopped tomatoes (you can use fresh tomatoes that have been blanched also)
- 1 small can tomato paste
- 1 small can tomato sauce
- For the ricotta: (same ricotta recipe used for that 'still delicious' vegan manicotti!)
- 2 containers firm tofu, crumbled
- 1/2 cup raw pecan pieces
- 2-3 Tablespoons apple cider vinegar
- 1 teaspoon salt, give or take
- 2 Tablespoons oregano
- 1/2 teaspoon pepper
- 3 cloves garlic, chopped or smashed
- 1 package lasagne noodles, prepared according to package
- 6 small zucchinis, mandolined into thin strips (about 1/8 inch) Note: if using large zucchinis, do about 2 or 3
- 1 medium eggplant, mandolined into thin strips, same as zucchini
- 1 pkg fresh spinach leaves
- 1 pkg daiya cheese
View Full Recipe at la pure mama.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2524g | |
| Calories 949 | |
| Calories from Fat 263 | 28% |
| Total Fat 31.11g | 39% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9020mg | 376% |
| Potassium 8445mg | 241% |
| Total Carbs 148.7g | 40% |
| Dietary Fiber 49.5g | 165% |
| Sugars 77.09g | 51% |
| Protein 51.44g | 82% |
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