Yesterday, besides showing off my new toys (a TofuXpress and a spiralizer!), I gave a recipe for tofu ricotta cheeze. You’ll need a batch of that for this simple lasagna, as well as a ribbon-cut zucchini, but you can just slice it very thinly if you don’t have a spiralizer. I recommend using my perfect marinara sauce in this, but you can use any sauce you like, jarred or fresh; you’ll need about 3 cups, give or take. Lastly, feel free to substitute just about anything you want for the “meat”—Boca crumbles, homemade mock meat of any kind, sliced mushrooms, or even just a can of cannellini beans. Possibilities galore!
Per serving: 371 calories, 11.3g fat (1g sat), 46.3g carbs, 9g fiber, 22.6g protein
- 1 lb. vegan sausage or beef (like LightLife), crumbled and browned OR 1 batch tempeh sausage crumbles
- 1 batch Tofu Ricotta Cheeze
- ½ batch Perfect Marinara Sauce
- ½ package whole-grain lasagna noodles, cooked per pkg directions, drained, and cooled
- 1 zucchini, spiralized into ribbons OR very thinly sliced lengthwise
- Nutritional yeast, vegan mozzarella, or both, for topping (optional)
- Once you’ve prepped your ingredients, lasagna is just a matter of assembly. Preheat the oven to 350 degrees and grease a 9-inch square baking dish. Spread a thin, even layer of marinara sauce (about ½ cup) across the bottom, then arrange 1/3 of the cooked lasagna noodles in a single layer on top, cutting them to fit as necessary.
- Crumble half the tofu ricotta over the noodles.
- Arrange half the ribboned (or thinly sliced) zucchini atop the ricotta.
- Evenly distribute half the “sausage,” then spoon more sauce (½-¾ cup) on top.
- Repeat the layers: 1/3 of the noodles, the other halves of the ricotta, zucchini, and “sausage,” and more sauce. Finally, add the last 1/3 of the noodles and cover the top completely with sauce. Sprinkle nutritional yeast across the top, and/or add a layer of sliced or shredded vegan mozzarella if desired (I didn’t, clearly).
- Cover with foil and bake for 35-45 minutes, until heated through. (If you added mozzarella, you’ll want to take the foil off for the last 10 minutes or so to brown the cheeze.) Remove from the oven, then please let it cool for 10-15 minutes before serving, lest it fall apart when you try to cut it!
Serve generous slices of lasagna topped with extra sauce and nutritional yeast.
Uh, YUM! I wasn’t a big lasagna fan in the past precisely because of the ricotta, but the use of tofu ricotta has made me a convert! As for the rest – pasta, marinara, “sausage,” and a zucchini for good measure – what’s not to love?! Even the staunchest vegan-skeptic wouldn’t be able to turn down this tower of Italian tastiness.