Recipe
Ingredients
- 3 tbsps Water
- 1/2 Yellow Onion (diced)
- 2 Zucchini (diced)
- 12 Cremini Mushrooms (chopped)
- 1/2 tsp Italian Seasoning
- 2 Garlic (cloves, minced) Sea Salt & Black Pepper (to taste)
- 481 grams Tofu (firm, drained, broken into large chunks)
- 2 tbsps Nutritional Yeast
- 2 tsps Miso Paste
- 2 tbsps Lemon Juice
- 2 cups Tomato Sauce (divided)
- 12 Lasagna Sheets (no boil)
Directions
- Preheat the oven to 375ºF (191ºC).
- In a large skillet over medium heat, add the water, onion, zucchini, mushrooms, and Italian seasoning. Sauté for about seven to nine minutes, until softened. Add the garlic and cook for one minute more. Remove from heat and season with salt and pepper and set aside.
- Meanwhile, in a food processor, add the tofu, nutritional yeast, miso, lemon juice, and salt and pepper. Process until mostly smooth and combined. Set aside.
- Spread 1/3 of the pasta sauce on the bottom of a baking dish. Add a layer of lasagna noodles, followed by half of the tofu ricotta and half of the vegetables, and then a layer of noodles. Continue with another layer of sauce, the remaining tofu ricotta, and the remaining vegetables.
- Layer the final lasagna noodles and sauce on top. Cover with foil.
- Place in the oven to bake for 40 minutes.
- Remove and let it rest covered for five minutes, then remove the foil and cool for ten minutes before slicing. Enjoy!
Hints & Tips
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is one square slice.
Gluten-Free
Use Gluten-Free noodles.
Baking Dish
This was made in a 9 x 12 baking dish.
Additional Toppings
Top with vegan cheese, and/or basil.
