Meaty Vegan Lasagna
This comforting vegan lasagna features layers of tender pasta, a rich and meaty beefless ground sauce, and a creamy homemade tofu ricotta. Packed with fresh spinach and seasoned with a classic Italian herb blend, it's a family-friendly main course that is as nutritious as it is flavorful. Perfect for weeknight dinners or special occasions.
Instructions
- 1
In a food processor, combine the block of firm organic tofu (0.5 block), nutritional yeast (0.25 cup), apple cider vinegar (1 tsp), and sea salt (0.5 tsp). Blend until smooth and creamy to create your tofu cheese.
- 2
In a large skillet, warm 2 cups of the tomato sauce (1 jar) over medium heat. Once simmering, stir in the beefless ground (0.5 packet) and cook for 3 minutes.
- 3
Preheat your oven to 375°F. Spread 0.5 cup of tomato sauce (1 jar) across the bottom of a casserole dish and place 3 to 4 lasagna noodles (12) on top.
- 4
Layer the tofu cheese, beefless ground mixture, and fresh spinach (3 cup) over the noodles. Repeat the layering process until all components are used.
- 5
Top with a final layer of noodles, the remaining sauce, and the remaining tofu cheese. Sprinkle italian herb blend (2 tsp) over the top. Cover with foil and bake for 20 minutes.
- 6
Remove the foil and bake for another 5 minutes until the top is slightly golden. Let it cool for 10 minutes before serving.
Nutrition Facts
Per portion