AuthorLife and Health NetworkWhat’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.
Ingredients
Instructions
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.
Combine the rest of the ingredients and mix well.
• 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)
Cover with foil and bake until bubbly at 375°F, about 50 minutes.
Uncover and bake for an additional 10 minutes.
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!
12 servings 1 cup * 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.
Ingredients
Directions
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.
Combine the rest of the ingredients and mix well.
• 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)
Cover with foil and bake until bubbly at 375°F, about 50 minutes.
Uncover and bake for an additional 10 minutes.
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!