Ingredients
Dry
- 12 qty Lasagna noodles (Oven-ready or pre-boiled according to package)
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
Other
- 2 medium Zucchini (Diced)
- 1 medium Yellow squash (Diced)
- 1 large Red bell pepper (Chopped)
- 3 cup Baby spinach (Roughly chopped)
- 0.25 cup Fresh basil (Chopped, for garnish)
Wet
- 4 cup Marinara sauce (Store-bought or homemade)
- 14 oz Firm tofu (Drained, pressed, and crumbled)
- 2 Tbsp Olive oil
- 2 Tbsp Lemon juice (Freshly squeezed)
- 0.25 cup Water
Method
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large skillet, heat the olive oil over medium heat. Add the zucchini, yellow squash, and red bell pepper. Sauté until tender, about 5-7 minutes. Stir in the spinach and cook until just wilted. Remove from heat and set aside.
- 3. Make the tofu ricotta: In a food processor, combine the crumbled firm tofu, nutritional yeast, lemon juice, garlic powder, dried oregano, salt, black pepper, and water. Pulse until the mixture is relatively smooth and reaches a ricotta-like consistency.
- 4. Assemble the lasagna: Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles over the sauce.
- 5. Spread half of the tofu ricotta evenly over the noodles. Top with half of the sautéed vegetable mixture, then pour 1 cup of marinara sauce over the vegetables.
- 6. Add a second layer of 4 noodles, the remaining tofu ricotta, the remaining vegetables, and 1 cup of marinara sauce.
- 7. Top with the final 4 noodles and the remaining 1 cup of marinara sauce. Ensure the top noodles are completely covered with sauce so they don't dry out during baking.
- 8. Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- 9. Remove the foil and bake for an additional 10 minutes until the edges are golden and bubbly.
- 10. Let the lasagna rest for 15 minutes before slicing. Garnish with fresh basil and serve warm.
Chef's notes
For an extra cheesy finish, sprinkle your favorite vegan mozzarella shreds on top of the lasagna when you remove the foil for the final 10 minutes of baking.