Creato con AI
Vegan Lasagna with Broccoli, Zucchini, and Tofu Ricotta
70 min 204 kcal a porzione Medio
Ingredienti
4 Porzioni
- whole wheat lasagna noodles180 g
- broccoli florets90 g
- zucchini, sliced120 g
- carrot, grated110 g
- mushrooms, sliced70 g
- firm tofu150 g
- tomato sauce480 g
- nutritional yeast16 g
- olive oil14 g
- dried oregano1 g
- dried basil1 g
- salt3 g
- black pepper0,5 g
Istruzioni
- 1
Preheat your oven to 180°C (350°F).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 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
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
Spread a thin layer of tomato sauce (about 1/2 cup) on the bottom of a baking dish.
- 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
Repeat the layers: 3 noodles, remaining tofu ricotta, remaining vegetables, and 1/2 cup tomato sauce.
- 8
Finish with the last 3 noodles and the remaining tomato sauce on top.
