Veg Out Lasagna

Here’s an all-in-one family-style dinner recipe both vegans and non-vegans will love! It’s a healthy twist on an Italian classic packed with veggies, protein, and whole grains. The past week I used as much food from my family’s pantry and freezer as possible. I would have loved to buy everything organic, package-free, and use homemade sauces, but that’s not always possible, so don’t shame yourself over it!

**Option: Prep the tofu ricotta mixture the day before or make it while noodles are cooking/cooling.

Time: 30 min prep + 25 min bake = 55 mins

Serves: 6-8

Tofu Ricotta Ingredients:

• 1 14 oz Package of Firm Organic Tofu

• 1 Lemon Juice

• 3/4 Cup of Nutritional Yeast

• 3 Garlic Cloves or Powder

• Few Pinches of Salt & Pepper

• ~1/4 Cup Vegan Pesto Fav: Trader Joe’s Vegan Pesto

• 1 Organic Broccoli Head Chopped Small

• 1 Bag of Spinach(Defrost ahead of time if frozen)

• 1/2 cup Raw Cashews

Extra Items

• 2 Jar of Tomato Sauce Fav: Rao’s Tomato & Basil

• One Package of Lasagna noodles (Tinkyada is gluten free brand I buy)

• Optional fresh basil or parsley

• Optional chopped mushrooms

• Optional vegan mozzarella (Follow Your Heart or VioLife brands

Instructions:

Tofu Ricotta: Drain and press the tofu with a dish towel to get most of the water out. Set aside. In a large saucepan add the olive oil and chopped onion and garlic, sauté for a few minutes sprinkling with Italian herb seasonings like oregano. Then add the spinach don't over cook it.(you will add this into food processor later)

In a food processor first only add the cashews and blend until a they are finely chopped up. Next, crumble the tofu with your hands, add the lemon juice, nutritional yeast, salt, and pepper; blend together.

Add the pesto, chopped broccoli and sautéd onions/garlic/spinach– feel free to use more or less pesto than the amount called for. Mix until you reach a desired consistency.

Start to boil water in a large pot for the noodles. Boil the lasagna noodles as the package directions suggest.

While things are boiling and simmering take out a large glass pan. Set the oven to bake at 350ºF. Pour a thin layer of tomato sauce on the bottom of the glass pan to prevent sticking or noodles from drying out.

Once the noodles are done, lay them out to dry & cool off so they don't stick together.

Finally Layer It Up!

In the sauced glass pan lay down the first layer of noodles, spread out a layer of tofu ricotta mix, then red sauce. Repeat the noodles, tofu ricotta, sauce layering. Make sure the top of lasagna has sauce on it and you can sprinkle some vegan mozzarella or chopped cashews + nooch.

Bake for 25-30 minutes.

Garnish with fresh basil and serve it up HOT! Lasagna goes great with a big salad to fill you up too!

*This lasagna has homemade cashew parm on it. All you do is blend up 1/4 cup cashews, 3 tbsp + nutritional yeast, 1 tsp garlic powder, salt.