Description
Whole wheat lasagna noodles smothered in a rich marinara sauce, layered with a rich, creamy, tofu spinach ricotta 'cheese…the perfect vegan lasagna!
Ingredients
Scale
- 1 batch Marinara Sauce ((see recipe link))
- 10 Lasagna Noodles (whole wheat)
- 16 oz Extra Firm Tofu
- 1/4 cup Cashews ((unroasted))
- 2 cloves Garlic
- 1/4 cup Nutritional Yeast
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Italian Seasoning
- 2 tbls Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 box Frozen Spinach ((10oz))
Instructions
- Preheat oven to 325 degrees
- Begin by thawing spinach and soaking cashews
- Prepare marinara sauce.
Recipe Link to Marinara Sauce - Drain and press the block of Tofu to remove as much moisture as possible
- Add cashews, garlic, and Tofu to food processor and pulse until it resembles ricotta cheese
- Add remaining ingredients to processor and pulse to mix well
- Add rinsed and drained spinach and give it a few more pulses until combined
- Add about 1 cup of sauce to the bottom of a rectangular lasagna pan
- Add first layer of noodles, sauce, and cheese
- Add second layer of noodles, sauce, and cheese
- Add third layer of noodles and cover with remaining sauce
- Bake for 30 minutes