Vegan Recipes
Vegan Lasagna
Vegan Lasagna Recipe
Ingredients:
- 1 package of lasagna noodles (preferably whole wheat)
- 2 cups of marinara sauce
- 1 cup of chopped vegetables (such as zucchini, bell peppers, mushrooms, and spinach)
- 1 cup of vegan cheese (such as shredded vegan mozzarella or nutritional yeast)
- 1 cup of tofu ricotta (recipe below)
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
For the tofu ricotta:
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
- 1 teaspoon of dried basil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables and sauté until they are tender. Season with salt, pepper, and dried oregano.
- In a mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, dried basil, garlic powder, salt, and pepper. Mix well to create the tofu ricotta.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a layer of cooked lasagna noodles on top of the sauce.
- Spread half of the tofu ricotta mixture evenly over the noodles.
- Add half of the sautéed vegetables on top of the tofu ricotta.
- Sprinkle some vegan cheese on top of the vegetables.
- Repeat the layers: marinara sauce, noodles, tofu ricotta, sautéed vegetables, and vegan cheese.
- For the final layer, add marinara sauce, noodles, and a generous amount of vegan cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
- Remove from the oven and let it cool for a few minutes before serving.