What’s lasagn a without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. To a vegan or someone with food allergies, it’s a delicious, healthy, one-dish meal that’s bound to also please the meat and dairy-lovers among us. This lasagna in particular has little details that make it special: lots of vegetables, creamy tofu flavored with basil and lemon juice, and toasty pine nuts.
1(9 oz) package egg-lesslasagna noodles, cooked or no-bake
2small zucchini, sliced
1bunch fresh basil, loosely chopped
2cupsbaby spinach
½cupmushrooms, sliced (optional)
⅓cuppine nuts, toasted (optional)
Vegan cheese shreds, such as Daiya Mozzarella Style Cheese Shreds, for topping (optional)
Instructions
Make the Tofu-Basil Ricotta
1
Remove as much moisture from the tofu as possible with a paper towel. In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.
2
Combine the rest of the ingredients and mix well.
Assemble the Lasagna in a 9x13 Pan as Follows
3
• 1 cup spaghetti sauce • Lasagna noodles • ½ of the tofu-basil ricotta, then pat down • 1 cup spaghetti sauce • Lasagna noodles • Layer another 1 cup spaghetti sauce • Vegetables: mushrooms, zucchini, most of the basil, and spinach • Lasagna noodles • 1 cup spaghetti sauce • Remaining tofu-basil ricotta, then pat down • Toasted pine nuts • Remaining basil (optional; reserve some for serving) • Lasagna noodles • 1 cup spaghetti sauce • Top with cheese (optional)
4
Cover with foil and bake until bubbly at 375°F, about 50 minutes.
5
Uncover and bake for an additional 10 minutes.
6
Remove the lasagna from the oven and let it cool for a few minutes before cutting into it. Sprinkle with additional basil just before serving.
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!
Nutrition Facts
12 servings
Serving size
1 cup
Amount per serving
Calories225
% Daily Value *
Total Fat9g12%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium605mg27%
Total Carbohydrate26g10%
Dietary Fiber 3.5g13%
Total Sugars 2g
Protein8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1(9 oz) package egg-lesslasagna noodles, cooked or no-bake
2small zucchini, sliced
1bunch fresh basil, loosely chopped
2cupsbaby spinach
½cupmushrooms, sliced (optional)
⅓cuppine nuts, toasted (optional)
Vegan cheese shreds, such as Daiya Mozzarella Style Cheese Shreds, for topping (optional)
Directions
Make the Tofu-Basil Ricotta
1
Remove as much moisture from the tofu as possible with a paper towel. In a large bowl, mash the tofu until it reaches creamy, ricotta-like consistency.
2
Combine the rest of the ingredients and mix well.
Assemble the Lasagna in a 9x13 Pan as Follows
3
• 1 cup spaghetti sauce • Lasagna noodles • ½ of the tofu-basil ricotta, then pat down • 1 cup spaghetti sauce • Lasagna noodles • Layer another 1 cup spaghetti sauce • Vegetables: mushrooms, zucchini, most of the basil, and spinach • Lasagna noodles • 1 cup spaghetti sauce • Remaining tofu-basil ricotta, then pat down • Toasted pine nuts • Remaining basil (optional; reserve some for serving) • Lasagna noodles • 1 cup spaghetti sauce • Top with cheese (optional)
4
Cover with foil and bake until bubbly at 375°F, about 50 minutes.
5
Uncover and bake for an additional 10 minutes.
6
Remove the lasagna from the oven and let it cool for a few minutes before cutting into it. Sprinkle with additional basil just before serving.
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!
AuthorLife and Health Network