Gluten-Free Vegan Lasagna

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare the lasagna noodles according to the package instructions. Set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic, diced bell pepper, and grated carrot. Sauté until the vegetables are soft, about 5 minutes.

4. 4

   Stir in the crushed tomatoes, tomato paste, and Italian seasoning. Bring the sauce to a simmer and cook for another 5 minutes. Season with salt and pepper to taste.

5. 5

   In a food processor, crumble the firm tofu and add nutritional yeast, apple cider vinegar, and a pinch of salt and pepper. Blend until the mixture reaches a ricotta-like consistency.

6. 6

   In a 9x13 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the tofu mixture over the noodles, followed by half of the spinach leaves.

8. 8

   Repeat with another layer of sauce, noodles, the remaining tofu mixture, and the remaining spinach leaves.

9. 9

   Top with the remaining lasagna noodles and the rest of the tomato sauce, making sure to cover the noodles completely.

10. 10

    Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 25 minutes, or until the top is slightly golden and the sauce is bubbling.

11. 11

    Remove from the oven and let it sit for 10 minutes before slicing and serving. Enjoy your gluten-free vegan lasagna!