Vegan Lasagna with Tofu Ricotta

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. 3

   In a large skillet, sauté the kale, bell peppers, and eggplant until tender, about 5-7 minutes.

4. 4

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

5. 5

   Place a layer of lasagna noodles over the sauce.

6. 6

   Spread a layer of tofu ricotta over the noodles.

7. 7

   Add a layer of the sautéed vegetables over the tofu ricotta.

8. 8

   Repeat the layers: marinara sauce, noodles, tofu ricotta, and vegetables until all ingredients are used, ending with a layer of marinara sauce.

9. 9

   Sprinkle the vegan parmesan evenly over the top.

10. 10

    Cover the dish with aluminum foil and bake for 25 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.

12. 12

    Let the lasagna cool for 10 minutes before serving. Enjoy your Vegan Lasagna with Tofu Ricotta!