Homemade Vegan Lasagna with Tofu Ricotta
Ingredients
-
12
noodles
lasagna
-
1
tbsp
extra virgin olive oil
-
1
cup
chopped zucchini (optional)
-
8
oz
sliced mushrooms (optional)
-
2
cups
fresh spinach (optional)
-
2
24 oz jars
marinara sauce
-
1
batch
tofu ricotta
Instructions
- Preheat the oven to 350°F and press the tofu.
- If using regular noodles, boil them until al dente, then drain.
- Sauté the vegetables in olive oil until softened, then remove from heat.
- Prepare the tofu ricotta mixture.
- In a baking dish, spread marinara sauce, layer noodles, ricotta, and vegetables.
- Repeat the layers and top with noodles and more sauce.
- Cover with foil and bake for 30-35 minutes until noodles are softened.
- Let the lasagna rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
9 pieces
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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