Vegan Lasagna with Tofu Ricotta
Ingredients
Main Ingredients
-
12
lasagna noodles (regular, whole grain, gluten free, or no boil)
-
1
tbsp
extra virgin olive oil
-
1
chopped zucchini (optional)
-
8
oz
sliced mushrooms (optional)
-
2
cups
fresh spinach (optional)
-
2
24oz jars
marinara sauce
Tofu Ricotta
-
1
block
extra firm tofu, drained and pressed
-
1
cup
garlic hummus
-
2
tbsp
nutritional yeast
-
1
tsp
garlic powder
-
1
tsp
salt
Instructions
- Preheat oven to 350°F. Press tofu to remove excess water. Cook lasagna noodles if not using no-boil noodles. Sauté zucchini and mushrooms in olive oil, add spinach until wilted. Mix tofu, hummus, garlic powder, and salt to make ricotta. Spread marinara sauce in baking dish, layer noodles, ricotta, veggies, and sauce. Repeat layers, finishing with sauce and nutritional yeast. Cover with foil and bake for 30-35 minutes. Let rest before serving.
Nutrition Facts (estimated)
Servings
9
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
0mg
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