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

  1. Start by crumbling the tofu with your hands and adding it to a large bowl

  2. To the bowl, also add the lemon juice, tahini, nutritional yeast, basil, garlic powder, onion powder, and salt and combine them well

  3. Take out your frozen spinach from the freezer

  4. Microwave 2 cups of it for about a minute and add it to the tofu ricotta

  5. Set it aside

  6. Grab your lasagna pan and add a thin layer of pasta sauce to the bottom of the pan

  7. Then add a layer of lasagna noodles, followed by a layer of tofu ricotta, and a layer of mushrooms

  8. Then repeat this process starting with pasta sauce, lasagna noodles, tofu ricotta, and mushrooms, until you reach the top of your pan

  9. Optional: top with a layer of sliced tomatoes

  10. Cover your lasagna with foil and bake it for 30 minutes in an oven at 350*f

  11. Take out the lasagna, remove the foil, then cook for another 15 minutes

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