Creamy Dairy-Free Lasagna with Hearty Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dairy-Free Lasagna with Hearty Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Dairy-Free Lasagna with Hearty Vegetables

Enjoy a vibrant, plant-powered lasagna that layers whole wheat noodles with a creamy tofu 'ricotta', hearty vegan meat crumbles, and a medley of sautéed vegetables. This dairy-free delight is finished with a rich tomato sauce, fresh spinach and a hint of nutritional yeast, offering a satisfying meal that’s as nourishing as it is flavorful.

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NUTRITION

584kcal
Protein
41.7g
Fat
18g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

60g Whole Wheat Lasagna Noodles

150g Extra Firm Tofu

50g Vegan Meat Crumbles

50g Fresh Spinach

100g Zucchini

100g Mushrooms

1/2 cup Tomato Sauce

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a bowl, crumble the extra firm tofu and mix in nutritional yeast, lemon juice, minced garlic, salt, and pepper to create a creamy 'ricotta' texture.

  • 4

    In a non-stick pan, heat the olive oil over medium heat. Add the vegan meat crumbles and sauté until lightly browned.

  • 5

    Add chopped zucchini, sliced mushrooms, and spinach to the pan. Sauté for 3-4 minutes until the vegetables start to soften.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 2 minutes. Season with salt and pepper as desired.

  • 7

    Layer a baking dish with a thin spread of the vegetable sauce, followed by noodles, then a layer of tofu 'ricotta'. Repeat layers until all components are used, finishing with a layer of vegetable sauce on top.

  • 8

    Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes to allow the top to become slightly browned.

  • 9

    Let the lasagna sit for 5 minutes before serving. Enjoy your hearty, dairy-free creation!

Creamy Dairy-Free Lasagna with Hearty Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Dairy-Free Lasagna with Hearty Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Dairy-Free Lasagna with Hearty Vegetables

Enjoy a vibrant, plant-powered lasagna that layers whole wheat noodles with a creamy tofu 'ricotta', hearty vegan meat crumbles, and a medley of sautéed vegetables. This dairy-free delight is finished with a rich tomato sauce, fresh spinach and a hint of nutritional yeast, offering a satisfying meal that’s as nourishing as it is flavorful.

NUTRITION

584kcal
Protein
41.7g
Fat
18g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

60g Whole Wheat Lasagna Noodles

150g Extra Firm Tofu

50g Vegan Meat Crumbles

50g Fresh Spinach

100g Zucchini

100g Mushrooms

1/2 cup Tomato Sauce

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.

  • 3

    In a bowl, crumble the extra firm tofu and mix in nutritional yeast, lemon juice, minced garlic, salt, and pepper to create a creamy 'ricotta' texture.

  • 4

    In a non-stick pan, heat the olive oil over medium heat. Add the vegan meat crumbles and sauté until lightly browned.

  • 5

    Add chopped zucchini, sliced mushrooms, and spinach to the pan. Sauté for 3-4 minutes until the vegetables start to soften.

  • 6

    Stir in the tomato sauce and let the mixture simmer for 2 minutes. Season with salt and pepper as desired.

  • 7

    Layer a baking dish with a thin spread of the vegetable sauce, followed by noodles, then a layer of tofu 'ricotta'. Repeat layers until all components are used, finishing with a layer of vegetable sauce on top.

  • 8

    Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes to allow the top to become slightly browned.

  • 9

    Let the lasagna sit for 5 minutes before serving. Enjoy your hearty, dairy-free creation!