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Vegan Lasagna with Veggie Sauce

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  • 4 cups (1 L) cubed butternut squash, roasted until tender
  • 1 can (540 mL) low-sodium chick peas, rinsed and drained
  • 1/2 cup (125 mL) Hellmann's® Vegan
  • 1/2 cup (125 mL) nutritional yeast seasoning
  • 1 container (420 g.) extra firm tofu, weighted down with heavy bowl to drain 20 minutes, then crumbled
  • 2 Tbsp. (30 mL) olive oil
  • 2 packages (227 g) baby portobello or crimini mushrooms, diced
  • 1 small onion, chopped
  • 1 package (300 g) frozen chopped spinach, thawed and squeezed dry
  • 1 large clove garlic, finely chopped
  • 4 cups (1 L) jarred vegan pasta sauce
  • 12 vegan, gluten free no boil lasagna noodles

Nutritional information

 

Amount per serving

Calories460
Total Fat17g
Saturated Fat2.5g
Trans Fat0g
Cholesterol0mg
Sodium460mg
Total Carbs59g
Dietary Fiber6g
Sugars13g
Protein19g
Vitamin D0mcg
Calcium278mg
Iron5mg
Potassium824mg