When I first read about using tofu as ricotta over on the Daily Garnish, I was skeptical to say the least. I figured that my ricotta would turn out to be one of those experiments where no matter how much you tell yourself it tastes like what you meant for it to taste like, you know that it really just doesn’t. However, I had a block of tofu needing to be used up quickly, so I figured it was worth a try! The verdict? Amazing! Just like the rest of this lasagna…
(excuse the phone pictures!)
Vegan Lasagna with Tofu Ricotta
1 box whole wheat lasagna noodles
1 jar of healthy pasta sauce
1 block tofu
1/2 cup frozen peas
1 small zuchinni, cut into 5 or 6 vertical strips
1 T. nutritional yeast (optional, but reccommended)
1 T. Braggs or 1/2 tsp. salt
a few leaves of fresh basil, or 1.5 tsp. dried
1 tsp. parsley
1 tsp. oregano
1 garlic clove
In a food processor, combine tofu, garlic, salt, spices, and nutritional yeast until just combined and almost smooth. Taste, add more salt if necessary.
Cook noodles according to package, and drain well.
In a baking dish, spoon about 1/4 cup of pasta sauce on the bottom. Add a layer of noodles, and a big dollop of ricotta. Spread well.
Next, add 1/2 of your veggies, layering zucchini, and spreading out peas and spinach. Add another 1/2 cup of sauce.
Continue to layer in this manner until you run out of ingredients. Be sure to use all of the ricotta, even if you have no noodles left!:)
Finally, bake at 350 for about 30 minutes. Enjoy right out of the oven! See, it even looks like cheese!
I was so impressed with this lasagna, and have to admit I’ve been eating it for both lunch and dinner! It’s hearty, filling, and most of all- healthy! Let me know if you try it out!:)