vegan lasagna with tofu ricotta cheese

Name: Vegan Lasagna With Tofu Ricotta Cheese
Prep time: 40 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: ## FOR THE TOFU RICOTTA CHEESE; 1 pound(s) firm tofu, drained and pressed; 2 teaspoon(s) lemon juice; 2 teaspoon(s) olive oil; 1 clove(s) garlic, minced; 1/4 teaspoon(s) sea salt; 1/4 cup(s) 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 tablespoon(s) olive oil; 19 oz. package(s) vegan meat, crumbled; 1/4 cup(s) chopped parsley; 1 package(s) frozen spinach; 1 tablespoon(s) nutritional yeast; 1-26 oz ounce(s) can/jar tomatoe sauce or spaghetti sauce; 1-brick - almond mozzarela cheese, shredded

(1 RATING)

122 Pinches 2 Photos

Jo Zimny

Ithaca, NY

Updated on Mar 11, 2011

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.

Rate

prep time 40 Min

cook time 1 Hr 10 Min

method ---

yield 8-10 serving(s)

Ingredients

FOR THE TOFU RICOTTA CHEESE
1 pound firm tofu, drained and pressed
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
1/4 teaspoon sea salt
1/4 cup 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 tablespoons olive oil
19 oz. packages vegan meat, crumbled
1/4 cup chopped parsley
1 package frozen spinach
1 tablespoon nutritional yeast
1-26 oz ounce can/jar tomatoe sauce or spaghetti sauce
1-brick - almond mozzarela cheese, shredded

How To Make vegan lasagna with tofu ricotta cheese

Step 1

FOR THE TOFU RICOTTA CHEESE

Step 2

In a large bowl, mash the tofu with a potato masher. Add the lemon juice, garlic, salt and pepper, mash again.
Step 3

Add the olive oil, stir with a fork. Chop the basil leaves and add to the tofu.
Step 4

Add 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.
Step 5

Cover and put into the fridge while you prepare the lasagna.
Step 6

FOR THE LASAGNA
Step 7

In a large pot, boil the lasagna noodles according to package directions. When done drain and set aside.
Step 8

Saute 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.
Step 9

Stir in the parsley and cook for a few more minutes. Mix in the spinach and yeast flakes.
Step 10

Place 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.
Step 11

Bake in a 375'F oven for 1 hour 10 minutes.
Step 12

Serve with your favourite garlic bread.
Step 13

Enjoy!
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