Loaded Vegan Lasagna
Ingredients
- 1 lb Lasagna noodles Whole wheat preferred.
- 16 oz Firm tofu For ricotta.
- 2 cups dry Brown lentils Cooked.
- 2 cans (28 oz each) Crushed tomatoes
- 1 cup Raw cashews For mozzarella.
- 1/2 cup Nutritional yeast
- 4 cups Spinach Wilted.
- 1 large Yellow onion Diced.
- 6 cloves Fresh garlic Minced.
- 2 tbsp Dried basil
- 1 tbsp Dried oregano
- 3 tbsp Olive oil
Steps
- Cook lasagna noodles according to package directions.
- Make lentil bolognese: sauté onion and garlic, add cooked lentils, crushed tomatoes, basil, and oregano. Simmer 20 minutes.
- Make tofu ricotta: blend tofu with 1/4 cup nutritional yeast, 1 tbsp olive oil, and salt.
- Make cashew mozzarella: blend cashews with 1/2 cup water and remaining nutritional yeast.
- Preheat oven to 375°F (190°C).
- In a 9x13 pan, layer: sauce, noodles, tofu ricotta, spinach, cashew mozzarella. Repeat 3 times.
- Cover with foil and bake 40 minutes. Remove foil and bake 10 more minutes.
- Let rest 15 minutes before slicing.
Nutrition Info (per serving)
| Calories | 625 kcal |
| Protein | 32 g |
| Carbohydrates | 82 g |
| Fat | 18 g |
| Fiber | g |
| Sugar | g |