Here is a recipe hyper nourishing and greedy, but without the usual heaviness this dish in general: lasagna without cheese, but with tofu ricotta and a marinara sauce! I used pasta made from lentil flour, which is very rich in protein and gluten free, but any pasta would do choose whole grains if you can! There are several steps, and I suggest you prepare everything in advance before starting the assembly. After, the fun begins!
This Tofu Lasagna is a family dish par excellence. Everyone loves it, you can prepare it in advance and it’s even better the next day! You might think that lasagna is a long and complicated dish to prepare, but it’s actually a fairly simple dish.
You will see this lasagna is so delicious and it can be prepared in no time. If you like, you can replace the marinara sauce with any of your favorite tomato sauce.
Vegan Tofu Lasagna
Ingredients
- 9 lasagna noodle
- 350 g firm tofu chopped
- 1/2 cup nutritional yeast
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 1/2 cup Plant-base milk
- 1 1/2 cup marinara sauce
- 1 tbsp dried parsley
- 1 cup of vegan grated cheese
Instructions
- Preheat the oven to 350 ° F.
- Bring a pan of salted water to a boil; cook the lasagna leaves 8 to 10 minutes, so that they are al dente. Drain.
- In the blender, combine tofu, nutritional yeast, salt, pepper, nutmeg, milk, parsley.
- Spread lasagna at a bottom of a rectangular dish. Alternate layers of tofu mixture, marinara sauce and lasagna leaves until no more. Finish by sprinkling mozzarella on top.
- Bake for 25 to 30 minutes.
- Serve hot with a green salad if desired