Vegan Lasagna With Tofu Ricotta
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Ingredients
Instructions
- 1
In a mixing bowl, mash the drained tofu with a fork until it is crumbly and small.
- 2
Add minced garlic, lemon juice, salt, black pepper, and nutritional yeast. Stir all ingredients to combine.
- 3
Preheat your oven to 350°F.
- 4
Cook lasagna noodles according to package instructions.
- 5
In a large skillet, sauté the onions, bell peppers, and zucchini until they are tender. Season with salt and pepper to taste.
- 6
In a 9x13 inch baking dish, spoon some marinara sauce on the bottom. Add a layer of cooked noodles on top.
- 7
Spread some of the tofu ricotta mixture over the noodles, followed by a layer of the sautéed vegetables and some spinach. Cover with a layer of marinara sauce. Repeat these layers until all ingredients are used up, making sure the final layer is marinara sauce.
- 8
Sprinkle vegan mozzarella cheese on top (if using).
- 9
Cover the baking dish with aluminum foil and bake for 25 minutes.
- 10
Remove the aluminum foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly (if using).
- 11
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with chopped fresh basil.
