Vegan Lasagna with Tofu Ricotta

Name: Vegan Lasagna with Tofu Ricotta
Cook time: 2 h
Total time: 2 h
Cuisine: Mediterranean, European, Italian
Ingredients: 1/2 medium yellow onion, diced; 2 small/medium carrots, peeled and diced; 1 small/medium zucchini, diced; 1 cup cremini mushrooms, diced; 4 cloves garlic, minced; 3/4 cup uncooked green lentils; 24 oz marinara sauce; 1.5 cups veggie broth; 14 oz tomato puree; 1/4 cup basil, thinly sliced; Salt to taste (I use 1/4 tsp); 9 uncooked lasagna noodles; 2.5 cups vegan ricotta; Optional: 2-4 Tbsp plant milk; Optional: 3/4 cup grated vegan mozzarella

Instructions

Cook:2h

This Vegan Lasagna with Tofu Ricotta is a delicious, veganized take on the classic! We will be cooking up a flavorful marinara mixture with veggies and lentils, then layering it with lasagna noodles and tofu ricotta to make the best vegan lasagna you’ve seen yet! Give this one a try for Veganuary, or any time of the year!

Updated at: Tue, 09 Jan 2024 17:44:02 GMT