Lasagna
Lasagna
- 1/2 16- ounce block extra firm tofu (drained and pressed dry for 10 minutes)
- 1 tbsp nutritional yeast
- 1/2 cup fresh basil (finely chopped)
- 1/2 half onion (finely chopped)
- 1 garlic glove
- 2 Tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1/4 cup vegan parmesan cheese (plus more for topping)
- 1 15 ounce jar favorite marinara sauce
- 1 1/2 – 2 zucchini squash (thinly sliced with a mandolin)
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Preheat oven to 375 degrees F°
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Drain and let your tofu dry for 10 minutes
- Combine the tofu, nutritional yeast, fresh basil, lemon juice, olive oil, salt, pepper, onion, garlic and vegan parmesan cheese for the vegan ricotta in a mixer
- It should be a well-puréed mixture
- Taste and adjust seasonings as needed
- Pour about 1 cup marinara sauce into a small baking dish and line with thinly sliced zucchini
- Scoop spoonfuls amounts of ricotta mixture over the zucchini and spread into a thin layer
- Spread on another layer of marinara sauce and then top with more zucchini slices
- Continue until all filling and zucchini are used up
- The top two layers should be zucchini and then sauce
- Sprinkle on vegan parmesan cheese and cover the dish with foil, so the cheese does not get burned
- Bake covered for 30 minutes, then remove foil and bake for 15 minutes more, so the cheese is getting crispy
- The zucchini should be very easily pierced when cut with a knife
- Serve immediately