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Рецепт Vegan Vegetable Lasagne

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Ингредиенты

  • 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

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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