15 Ingredients
  • 3 tablespoons olive oil, plus more for greasing
  • 3 cloves garlic, 2 thinly sliced and 1 whole
  • 1 teaspoon fennel seeds
  • Pinch crushed red pepper flakes
  • 1 pound white mushrooms, sliced
  • One 28-ounce can crushed tomatoes
  • Kosher salt
  • One 12.3-ounce package firm tofu, strained
  • One 10-ounce package frozen spinach, thawed and squeezed dry
  • One 8-ounce package vegan cream cheese
  • 1/2 cup loosely packed fresh basil leaves, plus more for garnish
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon freshly grated nutmeg
  • 12 to 13 no-boil vegan lasagna noodles
  • 1/2 cup shredded mozzarella-flavored vegan cheese
Nutrition
527
26% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

45% 29

Saturated

28% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 4

Carbs

17% 51

Carbs (net)

- 39

Fiber

48% 12

Sugars

- 10

Sugars, added

- 0

Protein

54% 27

Cholesterol

- 0

Sodium

24% 575

Calcium

53% 530

Magnesium

33% 137

Potassium

24% 1121

Iron

35% 6

Zinc

36% 4

Phosphorus

45% 312

Vitamin A

26% 238

Vitamin C

31% 28

Thiamin (B1)

427% 5

Riboflavin (B2)

415% 5

Niacin (B3)

210% 34

Vitamin B6

407% 5

Folate equivalent (total)

36% 145

Folate (food)

- 145

Folic acid

- 120

Vitamin B12

164% 4

Vitamin D

35% 5

Vitamin E

24% 4

Vitamin K

199% 239

Sugar alcohols

- 0

Water

- 276
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