Nutritional Info

Nutrition Facts

Serving Size 1 (397g)

Calories 405
Calories from Fat 108 (27%)
Amount Per Serving %DIV
Total Fat 12g 18%
Saturated Fat 3.5g 18%
Monounsaturated Fat 6g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 31.8mg 11%
Sodium 1108mg 48%
Potassium 1041.8mg 22%
Total Carbohydrate 42g 14%
Dietary Fiber 7.3g 29%
Sugars 20g
Protein 16.9g 34%

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Recipe Description
Feel free to substitute any green or white vegetables you have in abundance. A combination of leek, broccoli, spinach, beans, zucchini, green pepper, cauliflower or mushrooms are all possibilities that work well .
Prep time
45 min
Cook time
45 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  salt(seasoned bread crumbs)
1/4 Teaspoon(t)  freshly ground black pepper(seasoned bread crumbs)
1/4 Teaspoon(t)  dried thyme(seasoned bread crumbs)
1 Tablespoon(T)  extra-virgin olive oil(seasoned bread crumbs)
1 Tablespoon(T)  freshly grated parmesan cheese (optional, if tolerated](seasoned bread crumbs)
1/4 Cup(c)  chopped fresh parsley(seasoned bread crumbs)
1 Cup(c)  fresh bread crumbs (style bread)(seasoned bread crumbs)
1/4 Teaspoon(t)  ground nutmeg(sauce)
1/4 Teaspoon(t)  freshly ground black pepper(sauce)
1/2 Teaspoon(t)  salt(sauce)
1 Tablespoon(T)  dijon mustard( sauce)
1 Tablespoon(T)  freshly grated parmesan cheese (optional, if tolerated)( sauce)
2 Tablespoon(T)  extra-virgin olive oil (sauce)
1/4 Cup(c)  chopped fresh parsley (sauce)
2   eggs ( sauce)
21 1/2 Ounce(oz)  silken soft tofu (sauce)
12 Ounce(oz)  fresh lasagna pasta
1/4 Teaspoon(t)  freshly ground black pepper
1 Teaspoon(t)  dried tarragon
1 Teaspoon(t)  dried basil
2 Tablespoon(T)  extra-virgin olive oil
8 Ounce(oz)  mushrooms, sliced
3 Clove(clv)  garlic, minced
1 Cup(c)  water
1   head cauliflower
3 Bunch(bn)  leeks (white part only)
10 Ounce(oz)  bag (fresh spinach
1 Bunch(bn)  broccoli


Trim broccoli stems and slice stalks; cut broccoli into florets. Trim spinach stems. Clean leeks and slice thinly Cut cauliflower into florets. Rinse all vegetables under water, shaking off excess.

In a 24-cup (6 L) Dutch oven, bring water to a boil over high heat. In two batches, add broccoli, spinach, leeks, cauliflower, garlic, mushrooms, olive oil, basil, tarragon and pepper; reduce heat to medium and cook, covered, until florets are tender-CriSp and spinach is wilted, about 5 minutes, adding more water as necessary to prevent burning. Drain and set aside.

Prepare Sauce:

Meanwhile, using a sieve, drain tofu. In a food processor, using pulSing action, puree drained tofu , eggs, parsley, oil, cheese (if using), mustard, salt, pepper and nutmeg until smooth.

Prepare the Seasoned Bread Cmmbs: In a small bowl, stir together bread crumbs, parsley, cheese (if using) , oil, thyme, pepper and salt.

To assemble lasagna:

Ssprinkle about 1 cup vegetable mixture on bottom of prepared baking dish. Cover with a layer of 2 pasta sheets. Spread half of the remaining vegetables over top. Cover with 2 more pasta sheets. Spread remaining vegetables over pasta. Top with 2 more pasta sheets. Spread Bechamel Tofu Sauce over top. Sprinkle evenly with Seasoned Bread Crumbs.

Bake, uncovered, in preheated oven for 25 to 30 minutes, or until heated through. Let cool for 15 minutes before cutting into squares.

Additional notes

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