Lasagna with Tofu Ricotta with Side Salad

Instructions

1. 1

   Prepare the Tofu Ricotta (5 minutes)

   • Crumble the pressed tofu into a food processor.
   • Add 1/2 cup nutritional yeast, 3 tbsp lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1.5 tsp salt, and 0.5 tsp black pepper.
   • Pulse 8-10 times until the mixture is combined and has a texture similar to ricotta cheese. Be careful not to over-process. Scrape down the sides as needed and set aside.
2. 2

   Make the Marinara Sauce (30 minutes)

   • Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 5-7 minutes.
   • Add 4 minced garlic cloves and cook for another minute until fragrant.
   • Pour in the crushed tomatoes, 1 tsp dried oregano, 1 tsp sugar (if using), 1 tsp salt, and 0.5 tsp black pepper.
   • Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes for the flavors to meld.
   • Stir in the fresh basil at the end and remove from heat.
3. 3

   Prepare Spinach and Cook Noodles (15 minutes)

   • While the sauce simmers, bring a large pot of water to a boil. Add 1 tbsp of salt.
   • If using regular lasagna noodles, cook them according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking. (Skip this step for no-boil noodles).
   • In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds.
   • Add the spinach in batches and cook until just wilted. Remove from heat.
   • Once cool enough to handle, squeeze out as much excess water as possible. This is crucial to prevent a watery lasagna. Season with 1/4 tsp salt.
4. 4

   Assemble the Lasagna (10 minutes)

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer (about 1 cup) of marinara sauce on the bottom of a 9x13 inch baking dish.
   • Arrange a single layer of noodles over the sauce.
   • Spread half of the tofu ricotta evenly over the noodles, followed by all of the cooked spinach.
   • Top with another cup of marinara sauce.
   • Add a second layer of noodles, the remaining tofu ricotta, and another cup of sauce.
   • Finish with a third layer of noodles, the rest of the marinara sauce, and sprinkle the shredded vegan mozzarella evenly on top.
5. 5

   Bake and Rest the Lasagna (60 minutes)

   • Cover the baking dish tightly with aluminum foil.
   • Bake for 30 minutes.
   • Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
   • Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes for cleaner slices.
   • Garnish with fresh parsley and serve warm.