Plant-based Spinach Lasagna with Non-Dairy Ricotta
Preheat the oven to 350°F
FOR THE TOFU RICOTTA:
1 pound fresh water-packed firm tofu
2 teaspoons minced garlic
¼ cup nutritional yeast
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh lemon juice
¼ cup soy milk
4 tablespoons of vegan pesto (optional)
To make the ricotta, combine all ingredients in a food processor or blender until fairly smooth. Place into bowl, and set aside.
FOR THE LASAGNA:
Tofu Ricotta (above)
1−2 pounds fresh spinach, lightly steamed until wilted
8 ounces no-boil lasagna noodles
7 cups fat-free pasta sauce – I use homemade marinara with small amount of tomato paste for thickness
Top with vegan cheese
To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture and half of the spinach over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture and spinach, 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges. Top with non diary cheese.
Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.
Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time. (Source: Adapted from Forks Over Knives)