Vegan Lasagna With Tofu Spinach Ricotta

Vegan Lasagna With Tofu Spinach Ricotta Recipe

By Brand New Vegan

Ingredients

1 batch Marinara Sauce (see recipe link)

10 Lasagna Noodles (whole wheat)

16 oz Extra Firm Tofu

1/4 cup Cashews (unroasted)

2 cloves Garlic

1/4 cup Nutritional Yeast

1/2 tsp Salt

1/4 tsp Black Pepper

1 tsp Italian Seasoning

2 tbls Lemon Juice

1 tsp Apple Cider Vinegar

1 box Frozen Spinach (10oz)

Instructions

1Preheat oven to 325 degrees

2Begin by thawing spinach and soaking cashews

3Prepare marinara sauce. Recipe Link to Marinara Sauce

4Drain and press the block of Tofu to remove as much moisture as possible

5Add cashews, garlic, and Tofu to food processor and pulse until it resembles ricotta cheese

6Add remaining ingredients to processor and pulse to mix well

7Add rinsed and drained spinach and give it a few more pulses until combined

8Add about 1 cup of sauce to the bottom of a rectangular lasagna pan

9Add first layer of noodles, sauce, and cheese

10Add second layer of noodles, sauce, and cheese

11Add third layer of noodles and cover with remaining sauce

12Bake for 30 minutes

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