Flavorful Vegan Lasagna Masterpiece
This vegan lasagna features a creamy blend of Kite Hill ricotta and extra-firm tofu, layered with vibrant vegetables and rich marinara sauce. Baked to golden perfection, this dish is not only satisfying but also packed with protein and flavor. Enjoy the wholesome goodness of a plant-based meal that’s perfect for gathering or meal prep!
ingredients
- 12 lasagna noodles
- 1 cup Kite Hill ricotta
- 1 block (14 oz) extra-firm tofu, drained
- 2 cups spinach, chopped
- 1 cup chopped mushrooms
- 1 zucchini, sliced
- 2 cups marinara sauce
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh basil, for garnish
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
Cook the lasagna noodles according to package instructions; drain and set aside.
- 3.
In a mixing bowl, crumble the tofu and mix in Kite Hill ricotta, nutritional yeast, garlic, Italian seasoning, salt, and pepper until well combined.
- 4.
In a skillet, heat olive oil over medium heat and sauté mushrooms and zucchini until tender. Add chopped spinach and cook until wilted. Season with salt and pepper.
- 5.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
- 6.
Layer 3 lasagna noodles over the sauce, followed by half of the ricotta-tofu mixture, half of the vegetable mixture, and a third of the marinara sauce.
- 7.
Repeat the layers, finishing with the remaining noodles and marinara sauce.
- 8.
Cover the dish with aluminum foil and bake for 30 minutes.
- 9.
Remove the foil and bake for another 15 minutes, until the top is bubbly.
- 10.
Let it cool for 10 minutes before cutting into pieces. Garnish with fresh basil.
