Italian

Vegan zucchini-broccoli lasagna is for Dinner.

Vegan zucchini-broccoli lasagna takes 30 minutes to prepare.

Vegan zucchini-broccoli lasagna takes 30 minutes to cook.

Vegan zucchini-broccoli lasagna makes 8 servings.

The ingredients for Vegan zucchini-broccoli lasagna are:

Sauce:
2 cans crushed tomatoes
1 can tomato sauce
splash of red wine
minced garlic
minced dried onions
dried herbs, salt, and pepper to taste

Filling:
1 head of broccoli
3 medium zucchini (about 2" round by 7-8" long)
1 large block of soft tofu (firm or extra firm work fine, too)
Seasonings to taste (I add garlic salt, black pepper, and cayenne pepper)

Layering things:
Barilla flat lasagna noodles (12)
2 bags of shredded mozzarella flavor vegan cheese

Here is how you make Vegan zucchini-broccoli lasagna:

Make sauce:In medium saucepan, combine the sauce ingredients and cook over medium to low heat until reduced by about 1/4.Make filling:Steam broccoli in microwave. Chop finely.Dice zucchini and saute in nonstick pan sprayed with Pam, until tender. Add garlic and saute a bit more. Finally, add the crumbled tofu, and cook all together until much of the water cooks off (about 10-15 minutes). Season to taste. Puree veggie/tofu mixture with submersion blender to make beautiful, bright green, creamy, spreadable filling.Layer filling, sauce, and vegan cheese shreds with uncooked Barilla lasagna noodles. Bake at 350 for 30-40 minutes.Guilt free yumminess. :)Number of Servings: 8Recipe submitted by SparkPeople user CERRADANCE.

The nutritional information for Vegan zucchini-broccoli lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 365.8

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 897.2 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 7.4 g
• Protein: 23.7 g

Vegan zucchini-broccoli lasagna is Italian cuisine.

The dietary needs meet for Vegan zucchini-broccoli lasagna is Vegan