Description
A healthy and delicious vegan lasagna made with tofu ricotta and fresh vegetables. Perfect for a plant-based meal.
Ingredients
- 1 block (14 oz) firm tofu
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 9 lasagna noodles
- 2 cups marinara sauce
- 1 cup spinach, chopped
- 1 zucchini, thinly sliced
- 1/2 cup vegan mozzarella shreds
Instructions
- Preheat oven to 375°F.
- Drain tofu and crumble it into a bowl.
- Add nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well.
- Cook lasagna noodles according to package instructions.
- Layer marinara sauce, noodles, tofu ricotta, spinach, and zucchini in a baking dish.
- Repeat layers until all ingredients are used.
- Sprinkle vegan mozzarella on top.
- Bake for 30 minutes or until bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use gluten-free noodles if needed.
- Add mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian