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Lasagna Part 3 - Making the Pasta

  Extra firm tofu 12 1⁄4 Ounce
  Unsweetened soy milk 1 Cup (16 tbs)
  Garlic 5 Clove (25 gm)
  Yellow squash 5 Pound, thinly sliced
  Collard greens 1⁄2 Bunch (50 gm), deveined
  Sunflower seeds 1⁄2 Cup (8 tbs)
  No salt added tomato sauce 1 Can (10 oz)
  Olive oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

In a food processor, blend the tofu, soy milk, garlic, and salt and pepper to taste. This will be your vegan ricotta cheese. First make a layer of sliced squash, don't skimp, pile the slices right on top of each other until you can no longer see the bottom of the pan. I did a sprinkle of salt and pepper over the squash. Next, smear a thin layer of the cheese mixture over the squash. Then, layer some leaves of collard greens. I did a sprinkle of salt and pepper here too. Lastly, smear a think layer of tomato sauce. Repeat the process of layering again from the beginning. I ended up with 3 layers total, and topped it off with some more squash. After it's all assembled sprinkle some salt and pepper, olive oil, and lemon juice. Put in to a 350 degree oven and cook for 90 minutes.
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Recipe Summary

Main Dish
This is the third part of the video recipe of lasagna. This video talks about how to make the pasta. Apart from that, it also has helpful tips like lining the non-stick pan and how to avoid lasagna from sticking to each other. Make the most of it!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 304 Calories from Fat 122

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.5 mg5.9%

Total Carbohydrates 30 g9.9%

Dietary Fiber 8.4 g33.6%

Sugars 16 g

Protein 20 g39.6%

Vitamin A 57.1% Vitamin C 29.1%

Calcium 20.9% Iron 11.8%

*Based on a 2000 Calorie diet

Lasagna Part 3 - Making The Pasta Recipe Video