They Won’t Know It’s Vegan Lasagna
From andreamayer208 9 years agoIngredients
- 1 box of lasagna noodles shopping list
- 3 cups of your favorite veggies (I use spinach, grated zucchini, grated carrots, and sliced mushrooms) shopping list
- 2 jars of spaghetti sauce (20 ounce each) shopping list
- Vegan burger crumbles (optional) shopping list
- Tofu Ricotta Cheese: shopping list
- 1 (16 ounce) tub of firm tofu (not silken), press and drain shopping list
- 1 T of olive oil shopping list
- 1 ½ T of lemon juice shopping list
- 3 cloves of garlic shopping list
- 3 T of nutritional yeast shopping list
- ½ tsp of oregano shopping list
- ½ tsp of basil (I used fresh chopped) shopping list
- ½ to 1 tsp salt shopping list
How to make it
- Boil noodles in water. Drain. Set aside.
- Cook veggies of choice. I sauté them in a ½ C of water in a non-stick skillet w/lid. Drain.
- Preheat oven to 350 degrees.
- Put Ricotta Cheese Ingredients above in a food processor. Use pulse function to keep a coarse texture.
- In a large casserole dish layer spaghetti sauce, noodles, ricotta mixture, veggies, (burger and cheese if desired), sauce. Repeat. Top with a layer of noodles and sauce. I add dried parsley flakes to the top. Bake 30-45 minutes.
- Can be made ahead, refrigerated and baked the next day.
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