Name: The Ultimate Vegan Lasagna
Total time: PT4200.0S
Yield: 8
Ingredients: 1 block Firm Tofu; 1 Lemon; 1 tablespoon White Miso Paste; 1/4 cup Nutritional Yeast; 4 clove Garlic; 3 cup Fresh Basil; 1 tablespoon Olive Oil; 1 Onion; 8 ounce Cremini Mushroom; 2 Zucchini; 1/4 cup Almond Milk; 1 can Marinara Sauce; 1 package No-Boil Lasagna Noodles; to taste Salt; to taste Ground Black Pepper; 1/4 cup Vegan Shredded Cheese; 4 cup Fresh Spinach

I promise this title is not an exaggeration. This is the best vegan lasagna. I must admit I’ve served this lasagna on multiple occasions to unsuspecting non-vegans and they have all raved about it!

Low-Fat

Oven

Intermediate

Date Night

The Ultimate Vegan Lasagna

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Firm Tofu

block

Lemon

White Miso Paste

tablespoon

Nutritional Yeast

Garlic

clove

Fresh Basil

Olive Oil

Onion

Cremini Mushroom

ounce

Zucchini

Almond Milk

Marinara Sauce

No-Boil Lasagna Noodles

package

Salt

to taste

Ground Black Pepper

Vegan Shredded Cheese

Fresh Spinach

Food Processor

Stove

Preheat the oven to 375 degrees F (190 degrees C).

Saute the {@1:} in {@0:} until translucent. Set aside.

Saute the Onion (1 N/A) [finely chopped] in Olive Oil (1 tablespoon) until translucent. Set aside.

Saute the Onion (1) in Olive Oil (1 tablespoon) until translucent. Set aside.

Place the {@3:}, {@5:}, {@0:}, {@1:}, {@2:}, and {@4:} into the food processor and pulse until the mixture begins to resemble ricotta cheese.

Place the Firm Tofu (1 block) [drained], Lemon (1 N/A) [freshly squeezed], Nutritional Yeast (1/4 cup), White Miso Paste (1 tablespoon), Fresh Basil (3 cup), and Garlic (4 clove) into the food processor and pulse until the mixture begins to resemble ricotta cheese.

Place the Firm Tofu (1 block), Lemon (1), Nutritional Yeast (1/4 cup), White Miso Paste (1 tablespoon), Fresh Basil (3 cup), and Garlic (4 clove) into the food processor and pulse until the mixture begins to resemble ricotta cheese.

In a large bowl, add the {@1:}, sauteed onion, and {@2:} together. Give it a taste to see if you’d like to add {@3:} and {@0:}.

In a large bowl, add the Marinara Sauce (1 can), sauteed onion, and Almond Milk (1/4 cup) together. Give it a taste to see if you’d like to add Salt ( to taste) and Ground Black Pepper ( to taste).

In a large bowl, add the Marinara Sauce (1 can), sauteed onion, and Almond Milk (1/4 cup) together. Give it a taste to see if you’d like to add Salt (to taste) and Ground Black Pepper (to taste).

Grease the bottom of a large pan and add a little bit of sauce to the bottom.

Lay four {@0:} on top of the sauce and spread half of the “ricotta” mixture on top of the noodles.

Lay four No-Boil Lasagna Noodles (1 package) on top of the sauce and spread half of the “ricotta” mixture on top of the noodles.

Layer {@2:}, {@0:}, and then {@1:} on top.

Layer Zucchini (2 N/A) [sliced], Cremini Mushroom (8 ounce) [chopped], and then Fresh Spinach (4 cup) on top.

Layer Zucchini (2), Cremini Mushroom (8 ounce), and then Fresh Spinach (4 cup) on top.

Add four more noodles and more sauce. On top of the sauce add the rest of the ricotta, mushrooms, zucchini and spinach.

Then top with a final layer of noodles and the remaining sauce. Sprinkle {@0:} on top and cover with tin foil and bake for 45 minutes.

Then top with a final layer of noodles and the remaining sauce. Sprinkle Vegan Shredded Cheese (1/4 cup) on top and cover with tin foil and bake for 45 minutes.

Let it cool a little before you dig in. And enjoy!

The Ultimate Vegan Lasagna

4.7

1HR 10MINS

$1.60

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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