Vegan Tofu Ricotta Lasagna

Name: Vegan Tofu Ricotta Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 14 oz. package extra-firm tofu, drained and pressed; 1/2 cup fresh basil, chopped; 1/2 cup nutritional yeast; 2 tablespoons fresh lemon juice (about 1/2 lemon); 1 tablespoon shallot, chopped small; 1 tablespoon dried oregano; 2 tablespoons tahini (or plain hummus); 1 teaspoon miso (or low-sodium soy sauce/tamari); 1/2 teaspoon minced garlic (or more, to taste); 1/4 teaspoon sea salt (don’t overdo the salt as many other ingredients in this have more than enough salt already!); 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes, optional (or more for extra spiciness!); 4-5 cups tomato basil marinara sauce (about 1.5 jars), divided; 12 no-boil lasagna noodles; 3 zucchini, sliced into super thin, long strips; 3-4 cups spinach, divided (can also use frozen spinach); italian bread crumbs, for topping (optional); extra nutritional yeast, for topping (optional); extra fresh basil, for topping (optional)

Instructions

Prep:30minCook:1h

The BEST 'Vegan Tofu Ricotta Lasagna' so healthy, yet tastes like the real deal. Hearty, easy to make, packed with veggies + an unbelievable "tofu ricotta" filling. Plant based comfort food!

Updated at: Mon, 23 Dec 2024 11:53:20 GMT