Ngl, I was a little sceptical about this recipe. It is absolutely not bad, but also not the best lasagna I’ve made. I didn’t have all the ingredients to make the tofu “ricotta” (such as nutritional yeast and onion flakes), so maybe this affected my judgement. I think this recipe is a great way to get in some protein for vegetarians and vegans (if you leave out the mozzarella, or sub it for vegan cheese). I don’t love the lemon is this, but that’s personal preference! Overall, pretty good! I don’t think I’d make this again, but the lentils in the pasta sauce will definitely be something I’ll be doing again :)
