Lasagna

Lasagna

 

Lasagna

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course

Ingredients

  • 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

Instructions

  • Preheat oven to 375 degrees F°
  • 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
    Lasagna