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

Tofu Walnut Balls
Tofu Walnut Balls

Tofu Walnut Balls

Tofu Walnut Balls

Our Dear Friend LuAnn Bermeo came up with these versatile, freezable, delicious savory balls. Works well in all things you would have used meatballs for.
Prep Time 30 minutes
Cook Time 45 minutes
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Barbeque, Italian

Equipment

  • Food Processor

Ingredients
  

  • 4 slices whole grain quality bread enough to make 2 cups of soft breadcrumbs (we recommend Ezekiel brand)
  • 1 cup raw walnuts
  • 1/2 cup rolled oats
  • 1/4 cup vital wheat gluten flour (not regular flour)
  • 2 Tbsp dry minced onions found in the seasoning section (aka onion flakes)
  • 1 16 oz tofu, firm or extra firm water packed and usually in the produce (refrigerated) section
  • 1/2 cup water
  • 2 Tbsp tamari or soy sauce or bragg's liquid aminos
  • 1 1/2 Tbsp Chicken-style or Beef-like seasoning read ingredients and look for a clean blend or make your own
  • 1 Tbsp nutritional yeast aka. nooch
  • 1 tsp ground sage powder
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions
 

  • Place 4 slices bread into a food processor and process until soft crumbs form.
  • Measure 2 cups bread crumbs into a large bowl and freeze and label any remaining crumbs.
  • Process walnuts and oats until finely chopped and add to the bread crumbs in the bowl.
  • Now add the vital wheat gluten and minced onions to the bowl and stir well to combine.
  • Add remaining ingredients to the food processor and mix well to combine, scraping down sides as needed.
  • Pour seasoned tofu mixture into the large bowl and stir well. Form into small balls (we use a 1 inch baller, optional) and place on a parchment lined baking sheet.
  • Bake at 350 for 25-30 minutes.
Keyword savory, tofu, walnuts