Full of great flavor and substance (not to mention health), this pan of lasagna will put the meat-heavy lasagnas to shame.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 2 | jars (16-ounce) | favorite vegetarian spaghetti sauce | ||
| 1 | package (9-ounce) | egg-lesslasagna noodles, cooked or no-bake | ||
| 1 | bunch | fresh basil, loosely chopped | ||
| 2 | small | zucchini, sliced | ||
| ½ | cup | mushrooms, sliced (optional) | ||
| 2 | cups | baby spinach | ||
| ⅓ | cup | pine nuts, toasted (optional) | ||
| 1 | recipe | Tofu-Basil Ricotta | https://lifeandhealth.org/food/recipes/tofu-basil-ricotta/101392.html |
Instructions
- Make the Tofu-Basil Ricotta.
- Assemble the lasagna in a 9x13 pan respectively:
- 1 cup spaghetti sauce
- Lasagna noodles
- ½ of the tofu filling, patted down
- 1 cup spaghetti sauce
- Lasagna noodles
- 1 cup spaghetti sauce
- Vegetables: mushrooms, zucchini, most of the basil, and spinach
- Lasagna noodles
- 1 cup spaghetti sauce
- Remaining tofu filling, patted down
- Toasted pine nuts (optional)
- Remaining basil (optional)
- Lasagna noodles
- 1 cup of spaghetti sauce
- Top with shredded vegan cheese (optional)
- Cover with foil and bake until bubbly at 375F --about 50 minutes.
- Uncover and bake for an additional 10 minutes. Let stand before cutting, and sprinkle with freshly chopped basil just before serving.
- Make-ahead tip: Make a double batch and don’t bake one of the batches. Freeze it for later, and when you want a hassle-free dinner, simply defrost it and bake as usual!
Prep Time: 1 ½ hours Serving Size: 1 9x13 lasagna (10-12 servings)
