Our Favorite Lasagna

Jill Keb with Plant Life Journey Retreats
Using uncooked noodles and the pulse/chop action of your food processor, makes this easy and flavorful lasagna a breeze!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 Food Processor
  • 1 Large Bowl
  • 1 9 x 13 baking dish or 2 square foil pans

Ingredients
  

  • 2 24oz jars Marinara equivalent to 6 cups sauce
  • 1 16oz. box whole wheat lasagna noodles
  • 5 cloves garlic - peeled (skins removed)
  • 1 1/2 cups walnuts
  • 1 1/2 cups mushrooms of choice we like baby portabellas
  • 1 medium onion, cut into smaller chunks any variety
  • 1 crown broccoli, cut into large chunks
  • 2 cups baby spinach
  • 1 red pepper, cut into large chunks
  • 2 Tbsp nutritional yeast (aka. nooch) optional - plus more for topping
  • 2 tsp Italian seasoning blend or basil or oregano
  • to taste Salt and Pepper

Tofu Ricotta

  • 1 14 oz. pkg. organic firm or extra firm tofu
  • 3 Tbsp lemon juice
  • 1 Tbsp miso paste or tamari
  • 1 tsp basil
  • 1 clove garlic, peeled
  • 1/2 tsp salt

Instructions
 

  • With the S blade running on your food processor, drop 5 (+ depending on size) garlic cloves to mince, leave minced garlic in workbowl for next step.
  • Cut onion into smaller pieces, place in processor and PULSE to mince. Transfer garlic and onions to a large mixing bowl.
  • Continue, one at a time, pulsing each "sauce ingredient" to finely ground/mince and transfer into your large bowl. Walnuts, mushrooms, broccoli, spinach and lastly the red pepper.
  • Add the 2 jars of marinara (or 6 cups homemade tomato sauce) to the large bowl of veggies and stir well to combine. Add Italian herbs or basil, nooch if using, and salt and pepper to taste.
  • Rinse the food processor and make the tofu Ricotta by blending those ingredients until creamy.
  • Preheat the oven to 350 degrees. Line a baking pan (or two baking pans) with parchment (optional). Add about 1 1/2+ cups of the sauce mixture to the bottom of the baking dish. Add lasagna noodles and don't worry if they don't fit perfectly. You can break them up a little but they don't need to touch for this to turn out well.
  • Add more sauce, then another layer of noodles, then layer of ricotta (saving some for the top) Try to eyeball everything to use up the noodles, sauce and ricotta without concern, because this is going to taste delicious and slice well!
  • The top of the lasagna should have some sauce and dollops or spread of ricotta. (Sprinkle additional nutritional yeast optional.) Cover TIGHTLY with aluminum foil and bake 70 minutes. Remove from oven and let rest for about 10 minutes before cutting and serving. Enjoy!

Notes

See our Cashew Based Ricotta in recipes if you want a tofu-free ricotta.
https://www.plantlifejourney.com/dressings/easy-ricotta-cheese/
To make your own marinara sauce you can simply blend:
2 28 oz. cans of San Marzano whole tomatoes
8 cloves garlic
2 tsp sweetener of choice
2 tsp salt (less or more to your choice)
1 tsp each: ground blk. pepper & dried oregano 
pinch crushed red pepper flakes 
Keyword Tofu Ricotta, Vegan Lasagna
Our Favorite Lasagna

Our Favorite Lasagna

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *