Vegan Lasagna With Tofu Ricotta Cheese

Jo Zimny

By
@EmilyJo

We tend to be weekend carnivores and want to eat vegan or vegetarian meals through out the week. This is what I made today and I am very pleased with it. I had some left over home made chunky spaghetti sauce and used this along with a jar of spaghetti sauce.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
40 Min
Cook:
1 Hr 10 Min

Ingredients

FOR THE TOFU RICOTTA CHEESE

1 lb
firm tofu, drained and pressed
2 tsp
lemon juice
2 tsp
olive oil
1 clove
garlic, minced
1/4 tsp
sea salt
1/4 c
nutritional yeast
10
fresh basil leaves
fresh cracked black pepper

FOR THE LASAGNA

9
lasagna noodles
1 medium
onion
3 large
cloves garlic, minced
6 large
mushrooms, chopped fine
2 Tbsp
olive oil
19 oz. pkg
vegan meat, crumbled
1/4 c
chopped parsley
1 pkg
frozen spinach
1 Tbsp
nutritional yeast
1-26 oz oz
can/jar tomatoe sauce or spaghetti sauce
1-brick
almond mozzarela cheese, shredded

Step-By-Step

1FOR THE TOFU RICOTTA CHEESE
2In a large bowl, mash the tofu with a potato masher. Add the lemon juice, garlic, salt and pepper, mash again.
3Add the olive oil, stir with a fork. Chop the basil leaves and add to the tofu.
4Add the nutritional yeast and stir again. I added some dried chives and fresh oregano to mine to boost the flavours. Taste to see if it needs more seasonings.
5Cover and put into the fridge while you prepare the lasagna.
6FOR THE LASAGNA
7In a large pot, boil the lasagna noodles according to package directions. When done drain and set aside.
8Saute the onion and garlic in the oil until the onions are soft and then add the mushrooms and vegetable meat and saute for a few minutes.
9Stir in the parsley and cook for a few more minutes. Mix in the spinach and yeast flakes.
10Place a layer of tomato sauce in the bottom of a 9x13" casserole dish. Lay 3 of the 9 noodles on top of the sauce. Add a layer of meat, then a layer of ricotta. Repeat the layers. End with the noodles, add more sauce on top and top with shredded almond mozzarella cheese. I added some dried chives and Italian season to the almond cheese to give it more flavour. Cover the lasagna with heavy tin foil.
11Bake in a 375'F oven for 1 hour 10 minutes.
12Serve with your favourite garlic bread.
13Enjoy!

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian