Easy Vegan Plant-Based Lasagna
Ingredients
- lasagna noodles (use gf if needed)
- marinara sauce
- tofu
- spinach
- mushrooms
- olive oil
- lemon
- tahini/nut butter
- nutritional yeast
- basil
- garlic & onion powder
- salt & pepper
Preparation
Prepare the vegan ricotta filling by crumbling the tofu and mixing it with lemon juice, tahini or nut butter, nutritional yeast, garlic powder, onion powder, salt, and pepper until well combined.
Sauté the mushrooms and spinach in olive oil over medium heat until softened and any excess moisture is reduced.
Cook the lasagna noodles according to package instructions or use no-boil noodles if preferred.
Preheat the oven to 375°F (190°C).
In a baking dish, spread a layer of marinara sauce, followed by a layer of cooked noodles, a layer of the vegan ricotta filling, and a layer of the sautéed vegetables, then repeat the layers, ending with sauce on top.
Bake for 30-40 minutes or until the lasagna is bubbly and the top is golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving, and garnish with fresh basil if desired.
