Vegan Zucchini Lasagna with Tofu Ricotta
Ingredients
- 2 medium zucchini
- 3 cups Rao's Homemade marinara
- 1/2-3/4 cup vegan parm by Follow Your Heart
Ricotta
- 1 block extra firm tofu, drained and dried off
- 2 tablespoons nutritional yeast
- 1/2 cup fresh parsley or basil, roughly chopped
- 2 teaspoons dried oregano
- 1/2 medium lemon, juiced
- 1 tablespoon extra virgin olive oil, optional
- 1 teaspoon sea salt + pinch black pepper
Filling
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 heaping cups mushrooms, thinly sliced
- 2 big handfuls baby spinach
- 1/4 cup ground flax seed
Preparation
Preheat oven to 375F.
Slice the zucchini into thin strips using a vegetable peeler, mandolin, or knife.
Place the zucchini in a colander with salt to help release water and set aside.
Make ricotta
Add tofu, nutritional yeast, fresh parsley or basil, oregano, lemon juice, olive oil (optional), salt, pepper, and water to a food processor and process until it has a ricotta texture.
Make filling
Heat olive oil in a medium pan over medium high heat.
Add garlic and sauté for 1-2 minutes.
Add mushrooms and a pinch of salt and cook for 5 minutes.
Add the spinach and stir until wilted.
Mix the sautéed veggies and ground flax into the tofu ricotta.
Assemble lasagna
Spread a few spoonfuls of sauce in the bottom of a 9x13 baking dish.
Arrange zucchini noodles, half of the tofu ricotta filling, and some vegan parm.
Repeat the layers.
For the last layer, use zucchini, tomato sauce, and parm.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 10 minutes.
Let rest for 10-15 minutes before serving.
