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Vegan Challenge Recipe: Veggie Lasagna

Try this recipe for Veggie Lasagna, featured in our 21-day vegan challenge.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

See also The Benefits of Going Vegan: The 21-Day Vegan Challenge

Ingredients

  • 1 package whole-grain lasagna noodles
  • 1 jar pasta sauce
  • 3 cups chopped kale
  • 1 1/2 cups cubed tofu
  • 1 1/2 cups chopped broccoli
  • 3/4 cup shredded plant-based cheese
  • 1 cup torn butterleaf lettuce
  • 1 tbsp dried cranberries
  • 1 tbsp pistachios
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1/2 cup figs

Preparation

6 servings

Heat oven to 375° F. Line a baking dish with 3 uncooked whole-grain lasagna noodles. Top with 1/3 jar pasta sauce, 1 cup chopped kale, ½ cup cubed tofu, ½ cup chopped broccoli, and ¼ cup shredded plant-based cheese. Repeat layers for a total of 3 layers. Cover and bake, 40 minutes. Uncover and bake until noodles are golden and bubbly, 20 minutes. Store extra in an airtight container for up to 3 days.

1 serving

In a bowl, toss together 1 cup torn butterleaf lettuce, 1 tbsp dried cranberries, 1 tbsp pistachios, 1 tsp extra virgin olive oil, and 1 tsp lemon juice. Serve with 1/2 cup figs for dessert.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g