vegan lasagna with tofu ricotta cheese
(1 rating)
We tend to be weekend carnivores and want to eat vegan or vegetarian meals through out the week. This is what I made today and I am very pleased with it. I had some left over home made chunky spaghetti sauce and used this along with a jar of spaghetti sauce.
(1 rating)
yield
8 -10
prep time
40 Min
cook time
1 Hr 10 Min
Ingredients For vegan lasagna with tofu ricotta cheese
- FOR THE TOFU RICOTTA CHEESE
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1 lbfirm tofu, drained and pressed
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2 tsplemon juice
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2 tspolive oil
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1 clovegarlic, minced
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1/4 tspsea salt
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1/4 cnutritional yeast
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10fresh basil leaves
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fresh cracked black pepper
- FOR THE LASAGNA
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9lasagna noodles
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1 mdonion
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3 lgcloves garlic, minced
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6 lgmushrooms, chopped fine
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2 Tbspolive oil
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19 oz. pkgvegan meat, crumbled
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1/4 cchopped parsley
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1 pkgfrozen spinach
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1 Tbspnutritional yeast
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1-26 oz ozcan/jar tomatoe sauce or spaghetti sauce
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1-brickalmond mozzarela cheese, shredded
How To Make vegan lasagna with tofu ricotta cheese
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1FOR THE TOFU RICOTTA CHEESE
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2In a large bowl, mash the tofu with a potato masher. Add the lemon juice, garlic, salt and pepper, mash again.
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3Add the olive oil, stir with a fork. Chop the basil leaves and add to the tofu.
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4Add the nutritional yeast and stir again. I added some dried chives and fresh oregano to mine to boost the flavours. Taste to see if it needs more seasonings.
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5Cover and put into the fridge while you prepare the lasagna.
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6FOR THE LASAGNA
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7In a large pot, boil the lasagna noodles according to package directions. When done drain and set aside.
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8Saute the onion and garlic in the oil until the onions are soft and then add the mushrooms and vegetable meat and saute for a few minutes.
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9Stir in the parsley and cook for a few more minutes. Mix in the spinach and yeast flakes.
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10Place a layer of tomato sauce in the bottom of a 9x13" casserole dish. Lay 3 of the 9 noodles on top of the sauce. Add a layer of meat, then a layer of ricotta. Repeat the layers. End with the noodles, add more sauce on top and top with shredded almond mozzarella cheese. I added some dried chives and Italian season to the almond cheese to give it more flavour. Cover the lasagna with heavy tin foil.
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11Bake in a 375'F oven for 1 hour 10 minutes.
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12Serve with your favourite garlic bread.
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13Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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