Créé avec l’IA
Vegan Zucchini and Tofu Lasagna
50 min 590 kcal par portion Moyen
Ingrédients
4 Portions
- lasagna noodles9 pieces
- tomato basil sauce2 cups
- firm tofu1 cup
- zucchini1 cup
- bell peppers1 cup
- nutritional yeast0,5 cup
- olive oil1 tablespoon
- garlic powder1 teaspoon
- onion powder1 teaspoon
- dried oregano1 teaspoon
- red pepper flakes1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
- 3
In a bowl, crumble the firm tofu and mix it with nutritional yeast, garlic powder, onion powder, and olive oil. Stir until well combined.
- 4
Slice the zucchini and bell peppers into thin strips.
- 5
Spread a thin layer of tomato basil sauce on the bottom of a baking dish.
- 6
Place a layer of lasagna noodles over the sauce.
- 7
Spread half of the tofu mixture over the noodles.
- 8
Add a layer of zucchini and bell peppers.
- 9
Sprinkle with dried oregano and red pepper flakes.
- 10
