Description
A delicious and healthy vegan lasagna made with tofu ricotta, perfect for those avoiding nuts. This dish is packed with flavor and nutrients.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 9 lasagna noodles, cooked al dente
- 1 cup spinach, chopped
- 1/2 cup vegan mozzarella shreds
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, crumble the tofu and mix with nutritional yeast, lemon juice, garlic powder, salt, and pepper to make the ricotta.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Place 3 lasagna noodles on top, followed by half the tofu ricotta, half the spinach, and a third of the remaining sauce.
- Repeat the layers, ending with a layer of noodles and the remaining sauce.
- Sprinkle vegan mozzarella shreds on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly.
- Let it sit for 10 minutes before serving.
Notes
- Use gluten-free lasagna noodles if needed.
- You can add more vegetables like zucchini or mushrooms.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian