Lasagna with Tofu Ricotta

Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna!

This tofu ricotta is your new best friend.

Pair it with your favorite tomato sauce, veggies, and lasagna noodles, then bake a delicious Sunday dinner that also makes fantastic leftovers.

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Ingredients

Tofu Ricotta

• 2 blocks extra-firm tofu, broken into pieces
• 1/4 cup nutritional yeast
• 2 Tbsp olive oil
• 1 freshly squeezed lemon
• A bit of water if needed to blend
• Salt and pepper to taste

Lasagna

• 2 cans or jars crushed tomatoes
• 1 Tbsp olive oil
• 1 tsp each of garlic powder, basil, oregano
• 2 packages gluten-free lasagna noodles
• Salt and pepper to taste

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Directions

Put all the tofu ricotta ingredients in your food processor or blender, and blend it up until it’s fairly smooth. Add tiny amounts of water if needed for it to blend.

Simmer the crushed tomatoes with olive oil, garlic powder, basil, oregano, salt and pepper until the raw tomato taste disappears, about 15 mins.

Add the tofu ricotta and tomato sauce to your favorite lasagna recipe – I like to rub some olive oil in a casserole dish, then layer noodles, sauce, and ricotta, repeating this pattern until the top of the casserole dish is reached.

Bake at 375F covered with aluminum foil for 30 mins, then remove the foil and bake for 10 more mins uncovered, and finally let it sit for 10 mins before cutting into it.

Enjoy the creamy, tomato-y lasagna goodness! ❤️🤗

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Inspiration

Today I am reflecting on the miracle of being alive.

I can breathe fresh air,

I have a warm home to sleep in,

I have enough food to eat and

clean water to drink.

What a grateful moment of life.