Delicious Vegan Vegetable Lasagna

Vegan Lasagna Recipe:

Ingredients:

For the Vegan Ricotta:

• 1 block firm tofu (14 oz, drained)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tsp dried basil
• Salt and pepper to taste

For the Vegetable Filling:

• 1 medium zucchini (sliced)
• 1 medium eggplant (sliced)
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 tbsp olive oil
• Salt and pepper to taste

For the Tomato Sauce:

• 1 can crushed tomatoes (28 oz)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

For Assembly:

• 9-12 lasagna noodles (cooked according to package instructions)
• Fresh basil (for garnish, optional)

Instructions:

1. Prepare the Vegan Ricotta:
   • In a food processor, combine the drained tofu, nutritional yeast, lemon juice, minced garlic, dried basil, salt, and pepper. Blend until creamy and well combined. Set aside.
2. Prepare the Tomato Sauce:
   • In a saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
   • Stir in minced garlic, crushed tomatoes, oregano, basil, salt, and pepper. Let simmer for about 10-15 minutes.
3. Sauté the Vegetables:
   • In a skillet, heat olive oil over medium heat. Add sliced zucchini and eggplant, seasoning with salt and pepper. Sauté until tender (about 5-7 minutes). Add spinach and cook until wilted. Remove from heat.
4. Assemble the Lasagna:
   • Preheat the oven to 375°F (190°C).
   • In a baking dish, spread a layer of tomato sauce on the bottom.
   • Place a layer of lasagna noodles over the sauce. Spread half of the vegan ricotta over the noodles, followed by half of the sautéed vegetables, and then another layer of sauce.
   • Repeat the layers: noodles, remaining ricotta, remaining vegetables, and more sauce.
   • Top with a final layer of noodles and the remaining tomato sauce.
5. Bake:
   • Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
   • Allow to cool for a few minutes before slicing. Garnish with fresh basil if desired.