Low Sodium Vegan Lasagne
Indulge in the guilt-free comfort of our Low Sodium Vegan Lasagne, a wholesome twist on a classic favorite that's perfect for plant-based eaters and those watching their sodium intake. This hearty recipe swaps traditional ricotta for a creamy tofu blend seasoned with garlic, lemon, and nutritional yeast, delivering bold flavor without the extra salt. Layers of whole wheat lasagne noodles are paired with sautéed zucchini, mushrooms, and spinach, then smothered in a robust low-sodium tomato sauce enhanced with basil and oregano. Baked to perfection and finished with a sprinkle of fresh parsley, this lasagne is a satisfying, nutrient-packed meal that’s ideal for family dinners or meal prepping. Ready in just over an hour and serving up to six, it’s a delicious way to enjoy healthy comfort food without compromise.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
In a small bowl, combine the crushed tomatoes, dried basil, dried oregano, and black pepper. Stir well to incorporate the spices.
Spread a thin layer of the tomato sauce mixture on the bottom of a 9x13-inch baking dish.
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.
Cover the lasagne tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to slightly brown.
Remove the lasagne from the oven and let it cool for 10 minutes before slicing and serving.
Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 454 mg | 20% | |
| Total Carbohydrate | 562.8 g | 205% | |
| Dietary Fiber | 97.7 g | 349% | |
| Total Sugars | 56.8 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 3411 mg | 262% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 5529 mg | 118% | |
*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.
