Classic Vegan Lasagna with Tofu Ricotta

Instructions

1. 1

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

2. 2

   In a skillet, heat 1 tablespoon (15ml) olive oil over medium heat. Add the sliced mushrooms and zucchini. Sauté for 5-7 minutes until softened. Add the fresh spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.

3. 3

   Prepare the tofu ricotta: In a bowl, crumble 1 cup (250g) firm tofu. Add 2 tablespoons (16g) nutritional yeast, 1 teaspoon (3g) garlic powder, 1 teaspoon (1g) dried basil, 1 teaspoon (1g) dried oregano, 1/2 teaspoon (3g) salt, and 1/4 teaspoon (

4. 4

   5g) black pepper. Mix well until the texture resembles ricotta cheese.

5. 5

   Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a 9x13 inch (23x33 cm) baking dish.

6. 6

   Layer 4 sheets of uncooked whole wheat lasagna noodles over the sauce.

7. 7

   Spread half of the tofu ricotta mixture over the noodles, then top with half of the sautéed vegetables. Pour about 2/3 cup of marinara sauce over the vegetables.

8. 8

   Repeat the layers: add another 4 sheets of noodles, the remaining tofu ricotta, the rest of the vegetables, and another 2/3 cup of marinara sauce.

9. 9

   Finish with the last 4 sheets of noodles and pour the remaining marinara sauce over the top, spreading it evenly to cover all noodles.

10. 10

    Cover the dish tightly with aluminum foil and bake for 40 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, until the top is slightly golden and the noodles are tender.

12. 12

    Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Classic Vegan Lasagna with Tofu Ricotta!