Vegan Vegetable Lasagna with a Simple Green Salad

Instructions

1. 1

   Prepare the tofu ricotta

   • In a food processor, combine the pressed tofu, nutritional yeast, lemon juice, garlic powder, dried basil, and 1/4 tsp salt.
   • Pulse until the mixture is crumbly and resembles ricotta cheese. Scrape down the sides as needed.
   • Set the tofu ricotta aside.
2. 2

   Make the fresh tomato sauce

   • Bring a large pot of water to a boil. Score an 'X' on the bottom of each tomato. Blanch for 1 minute, then transfer to an ice bath. Peel and roughly chop the tomatoes.
   • Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
   • Add the chopped bell pepper and zucchini. Cook for 5-7 minutes, until vegetables are tender.
   • Add the chopped fresh tomatoes, Italian seasoning, 1/2 tsp salt, and black pepper. Stir well and bring to a simmer.
   • Reduce heat to low, cover, and let it simmer for at least 25-30 minutes for the flavors to meld and the sauce to thicken.
   • Stir in the fresh spinach until it wilts completely, about 2 minutes. Turn off the heat.
3. 3

   Cook the lasagna noodles

   • While the sauce simmers, bring a large pot of water with 1 tbsp of salt to a rolling boil.
   • Cook the lasagna noodles according to package directions until al dente.
   • Drain the noodles and lay them flat on parchment paper or a lightly oiled baking sheet to prevent sticking.
4. 4

   Assemble the lasagna

   • Preheat your oven to 375°F (190°C).
   • Spread 1 cup of the vegetable sauce on the bottom of a 9x13 inch baking dish.
   • Arrange a single layer of cooked noodles over the sauce, overlapping slightly.
   • Spread half of the tofu ricotta mixture evenly over the noodles.
   • Top with about 1.5 cups of sauce, then sprinkle with 3/4 cup of vegan mozzarella.
   • Repeat the layers: noodles, the remaining tofu ricotta, 1.5 cups of sauce, and another 3/4 cup of mozzarella.
   • Finish with a final layer of noodles, the rest of the sauce, and the remaining vegan mozzarella on top.
5. 5

   Bake the lasagna

   • Cover the baking dish tightly with aluminum foil.
   • Bake for 25 minutes.
   • Remove the foil and bake for another 15-20 minutes, until the cheese is melted and bubbly and the edges are browned.
6. 6

   Rest and serve

   • Let the lasagna rest for at least 10-15 minutes before slicing. This is crucial for helping it set and makes for cleaner slices.
   • Garnish with fresh basil just before serving.