Vegan Lasagna with Tofu Ricotta
Ingredients
- 1 box mori-nu silken tofu organic
- juice of 1/2 lemon
- 1 tbsp tahini
- 1/4 cup nutritional yeast
- 1 tbsp basil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp salt
- 2 cups frozen spinach
- 3-4 cups mushrooms
- 1 large jar of pasta sauce
- lasagna noodles (i used gf chickpea lasagna)
- optional: 1 large tomato, sliced
Preparation
Start by crumbling the tofu with your hands and adding it to a large bowl
To the bowl, also add the lemon juice, tahini, nutritional yeast, basil, garlic powder, onion powder, and salt and combine them well
Take out your frozen spinach from the freezer
Microwave 2 cups of it for about a minute and add it to the tofu ricotta
Set it aside
Grab your lasagna pan and add a thin layer of pasta sauce to the bottom of the pan
Then add a layer of lasagna noodles, followed by a layer of tofu ricotta, and a layer of mushrooms
Then repeat this process starting with pasta sauce, lasagna noodles, tofu ricotta, and mushrooms, until you reach the top of your pan
Optional: top with a layer of sliced tomatoes
Cover your lasagna with foil and bake it for 30 minutes in an oven at 350*f
Take out the lasagna, remove the foil, then cook for another 15 minutes