Of which 8.8 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (tofu) · Vitamin A (carrot)
Allergens gluten, soy
Vegetable lasagna with tofu "ricotta"
Layers of vegetables, tomato sauce and a tofu cream standing in for ricotta.
Ingredients
- 300 g (10½ oz) lasagna sheets, uncooked
- 400 g (14 oz) extra-firm tofu — for the "ricotta"
- 20 g (¾ oz) nutritional yeast
- 1 tbsp lemon juice (15 g / ½ oz)
- 300 g (10½ oz) fresh spinach
- 300 g (10½ oz) zucchini, thinly sliced into rounds
- 150 g (5½ oz) grated carrot
- 500 g (1 lb) tomato puree
- 1 large chopped onion (150 g / 5½ oz)
- 3 cloves garlic, minced (15 g / ½ oz)
- 2½ tbsp olive oil (25 g / 1 oz)
- 50 ml (3½ tbsp) soy cooking cream — optional, for the top layer
- oregano, salt and black pepper, to taste
Method
- Mash the tofu in a Thermomix® or similar, or with a fork, then add the nutritional yeast, lemon juice, salt and pepper, until you have a creamy, ricotta-like paste.
- In a saucepan, sauté the onion and garlic in the olive oil for 5 minutes. Add the carrot and zucchini and cook for 5 minutes.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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