Vegan Lasagna with Broccoli, Zucchini, and Tofu Ricotta

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

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

3. 3

   In a skillet, heat 1 tablespoon (14g) olive oil over medium heat. Add the broccoli florets, zucchini, carrot, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender. Season with 1/4 teaspoon black pepper and 1/2 teaspoon salt. Remove from heat.

4. 4

   In a bowl, crumble the firm tofu and mix with 2 tablespoons nutritional yeast, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Stir well to create a tofu ricotta mixture.

5. 5

   Spread a thin layer of tomato sauce (about 1/2 cup) on the bottom of a baking dish.

6. 6

   Layer 3 lasagna noodles over the sauce. Spread half of the tofu ricotta over the noodles, then half of the sautéed vegetables, and top with 1/2 cup tomato sauce.

7. 7

   Repeat the layers: 3 noodles, remaining tofu ricotta, remaining vegetables, and 1/2 cup tomato sauce.

8. 8

   Finish with the last 3 noodles and the remaining tomato sauce on top.

9. 9

   Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.

10. 10

    Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your Vegan Lasagna with Broccoli, Zucchini, and Tofu Ricotta!