Lasagna with Tofu Ricotta

1. 1
   boil · ~10 min

   Boil the lasagna noodles.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tablespoon salt to the boiling water.

   3.Cook lasagna noodles according to package directions until al dente.

   4.Drain, rinse with cool water, and lay flat on a kitchen towel to prevent sticking.

   TIPSlightly undercook the pasta — it will finish softening in the oven.
2. 2
   prep · ~5 min

   Make the tofu ricotta.

   1.Crumble the drained extra firm tofu into a food processor.

   2.Add lemon juice, nutritional yeast, 1 minced garlic clove, 1 pinch salt, and 1 tsp dried basil.

   3.Pulse until the mixture resembles coarse ricotta — stop before it becomes a smooth paste.

   4.Scrape into a bowl and set aside.

   TIPA little texture is good here — it mimics real ricotta curds.
3. 3
   prep · ~3 min

   Blanch and crush the tomatoes.

   1.Score a small X on the bottom of each tomato.

   2.Drop into boiling water for 30 seconds, then transfer to an ice bath.

   3.Peel off the skins and crush the tomatoes by hand in a bowl.

   TIPCrushing by hand gives the sauce a rustic, chunky texture.
4. 4
   saute · ~20 min

   Build the marinara sauce.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add chopped onion and sauté until translucent, about 4 minutes.

   3.Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.

   4.Add tomato paste and cook, stirring, for 1 minute to deepen the flavor.

   5.Pour in the crushed tomatoes, oregano, 1 tsp dried basil, red chili flakes, and 1 pinch salt.

   6.Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.

   TIPLet the sauce simmer until it thickens slightly — a watery sauce makes a soggy lasagna.
5. 5
   saute · ~2 min

   Wilt the spinach.

   1.In a separate pan over medium heat, add the chopped spinach with a splash of water.

   2.Cook, stirring, just until wilted — about 2 minutes.

   3.Drain any excess liquid and set aside.

   TIPSqueeze out every drop of water from the spinach, or it will water down the lasagna.
6. 6
   assemble · ~10 min

   Layer the lasagna.

   1.Preheat the oven to 375°F (190°C).

   2.Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

   3.Lay down a single layer of lasagna noodles.

   4.Spread half the tofu ricotta evenly over the noodles.

   5.Scatter half the wilted spinach over the ricotta.

   6.Spoon a layer of marinara sauce over the spinach.

   7.Repeat: noodles, remaining ricotta, remaining spinach, sauce.

   8.Top with a final layer of noodles, the remaining sauce, and all of the shredded vegan mozzarella.
7. 7
   bake · ~40 min

   Bake until golden and bubbly.

   1.Cover the dish tightly with foil and bake for 25 minutes.

   2.Remove the foil and bake for another 10-15 minutes until the cheese is melted and edges are bubbling.

   3.Let the lasagna rest for 10 minutes before slicing — this helps the layers set.

   TIPIf you want a browned top, switch to broil for the last 2 minutes — watch it closely.
8. 8
   garnish

   Garnish with fresh basil and serve hot.

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