Vegan Lasagna Recipe

Vegan Lasagna


Ingredients

  • ¾ block extra firm tofu

  • 1 tbsp nutritional yeast

  • ¼ tsp italian seasoning

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 ½ tsp salt 

  • 2 tbsp non-dairy milk (I use unsweetened soymilk)

  • 2 ½ cups traditional Prego Pasta Sauce

  • 1 cup spinach

  • ½ cup daiya cheddar cheese, shredded

  • 1 6 oz can petite diced tomatoes, drained and rinsed

  • About 5-6 oven ready lasagna noodles

  • 4 -6 Gardein meatless meatballs


           Instructions

  1. Preheat oven to 350℉

  2. Press tofu for about 3 hours - see instructions below

  3. Put tofu, nutritional yeast, spices, and milk in blender and blend until it has the consistency of ricotta cheese

  4. Grease a 6 cup rectangular baking dish I use a Pyrex it’s about 2 lasagna noodles wide and ¾ of a noodle in length 

  5. Put a tablespoon of spaghetti sauce and meatballs in a pan to cook. Break apart into small pieces as you would hamburger meat.

  6. Spread a thin layer of spaghetti sauce on bottom of baking dish 

  7. Spread ricotta onto lasagna noodle 

  8. Layer in spinach, tomatoes, meat, pasta sauce

  9. Repeat steps 7-8 until the dish is full

  10. Sprinkle cheese over the top

  11. Cover with aluminum foil and put in the oven for 30 minutes then uncover and put it back into the oven for another 30 minutes 

  12. Enjoy!

   Serve with garlic bread and your favorite veggie for a complete meal


Pressing tofu 

There are many ways to press tofu; the objective is to get as much water as possible out of the tofu because it is like a sponge and can hold a lot of water taking away its flavor. I use a plate on plate method. I take my tofu, put it on a plate with a paper towel or towel under it, then I put another heavy plate on top of it. I switch towels about an hour and a half in, in order to ensure that the most water will get out of the tofu. I let the tofu press for about 3 hours and by then it’s usually done and ready to cook with!

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