"Lasagna with Plant-Based Ricotta
Cuisine: ItalianCourse: Dinner, LunchSkill Level: Easy
Lasagna with Plant-Based Ricotta | Plant-based on a Budget | #lasagna #vegan #ricotta #marinara #italian #plantbasedonabudget
Yield : 1 panServings : 6–8Prep Time : 30mCook Time : 45mReady In : 1:15 h
We have another amazing recipe from The Friendly Vegan Cookbook coming your way and this one is an all-time favorite and a true classic. Lasagna is the ultimate family comfort food dish and we are so pleased with how our all plant-based version turned out."
Lasagna with Plant-Based Ricotta
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 1
Recipe Card
ingredients
- 12 lasagna noodles (Standard size, enough for 3 layers
- 2 tablespoon olive oil
- 1/2 large yellow onion, diced
- 1 small zucchini diced
- 1 sliced button mushrooms
- 4 large cloves of garlic, roughly chopped
- 6 ounces fresh spinach
- 2 (16-ounce) blocks of super-firm tofu, patted dry and cut into chunks for easy blending
- 1/4 cup unsweetened, plain soy milk
- 2 tablespoon lemon juice
- 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
- 2 tablespoon salt
- 5 cups marinara sauce (store-bought or homemade), divided
- fresh basil leaves, for garnish (optional)
Method
Step 1
In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turned off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
Step 3
Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricottastyle consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
Step 4
Preheat the oven to 350 degrees F (176 degrees C).
Step 5
Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
Step 6
Bake for 45 minutes. Garnish with the basil leaves (if using).