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Loading...| 1 lb lasagna noodles | |
| 1 onion, diced | |
| 3 cloves garlic, minced | |
| 1 zucchini, sliced | |
| 1 yellow squash, sliced | |
| 1 red bell pepper, sliced | |
| 1 can diced tomatoes | |
| 1 can tomato sauce | |
| 1 tsp dried basil | |
| 1 tsp dried oregano | |
| 1 tsp dried thyme | |
| 1 tsp salt | |
| 1/2 tsp black pepper | |
| 1/2 tsp red pepper flakes | |
| 16 oz extra firm tofu | |
| 1/2 cup nutritional yeast | |
| 1/4 cup unsweetened almond milk | |
| 2 tbsp lemon juice | |
| 1 tbsp olive oil |
| 1. | Preheat oven to 375°F. |
| 2. | Cook lasagna noodles according to package instructions. |
| 3. | In a large skillet, heat olive oil over medium-high heat. Add onion and garlic, and sauté until soft. |
| 4. | Add zucchini, squash, and bell pepper. Cook for 5-7 minutes or until vegetables are soft. |
| 5. | Add canned tomatoes, tomato sauce, dried basil, oregano, thyme, salt, pepper, and red pepper flakes to the skillet. Simmer for 10-15 minutes. |
| 6. | In a food processor, blend tofu, nutritional yeast, almond milk, and lemon juice until smooth. Season with salt and pepper. |
| 7. | In a 9x13 inch baking dish, spoon a layer of the tomato and vegetable sauce. Add a layer of lasagna noodles, followed by a layer of the creamy tofu ricotta. Repeat this process until all ingredients are used up. |
| 8. | Cover the baking dish with foil, and bake for 30 minutes. |
| 9. | Remove foil, and bake for another 10-15 minutes or until the cheese on top is golden brown. |
| 10. |
Vegan, healthy, packed with veggies, easy to make
Takes some time to prepare
This vegan lasagna is high in protein, fiber, vitamins C and A, and potassium. It is also low in saturated fat and calories compared to traditional lasagna recipes that contain meat and dairy.
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