Vegan Lasagna With Tofu Ricotta Cheese

2
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.

Rating:

★★★★★ 1 vote

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

Ingredients

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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

How to Make Vegan Lasagna With Tofu Ricotta Cheese

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!

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About Vegan Lasagna With Tofu Ricotta Cheese

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




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