This is a vegan, cheese-less lasagna. Uses very flavorful tofu, spinach, and mushrooms. This makes 3 layers of deliciousness. You may be thinking…tofu?! But honestly, tofu’s as good as you make. As long as you season it, it makes a very tasty ingredient. Don’t worry, I got you covered in the flavor department. Scroll down to the recipe!
Divine Lasagna
Equipment
- 9x13 pan
Ingredients
- 10 oz spinach fresh or frozen
- 12 oz extra firm tofu press out about half of the water
- 12 oz vegan sour cream
- 1 tbsp minced garlic
- ½ yellow onion
- 1 tbsp pure maple syrup
- ½ c nutritional yeast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp Tony Chacheres creole seasoning original
- 1 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 tbsp oil of your liking
- 32 oz pasta sauce for less saucy, 24 oz works well
- 8 oz barilla oven ready lasagna noodles
- 1 pkg portebello mushrooms
Instructions
- Preheat your oven to 350°
Sauce
- Add pasta sauce to a medium pan. Add the pure maple syrup and bring to a simmer. Dice the mushrooms and add to the sauce. Simmer for 5-10 minutes and begin working on thee ricotta mixture
Ricotta Mixture
- In a medium or large skillet, heat oil on medium high heat. Add minced garlic and onion, cooking until onion is translucent (2-3 minutes).
- After pressing out the water, crumble the tofu in to the skillet with the garlic and onion.
- Add sour cream, nutritional yeast, all spices and seasonings to the skillet. Mix and simmer everyhting for 3 minutes
- Add spinach to the skillet and cook and continue to simmer until the spinach is limp
Lasagna Assembly
- Pour enough sauce to coat the bottom of a 9x13 inch pan
- Place 5 noodles over the sauce at the bottom of the pan
- Spread ⅓ of the ricotta mixture over the noodles
- Repeat the above 3 steps twice more. When you are finished, the sauce will be the top layer
- Cover with foil and bake for 1 hour
- Let cool for at least 15 minutes, then enjoy!
Notes
*Your noodles will have a wavy texture like the picture above