Ingredients
vegan cheese (I like TJoes mozzarella)
Ingredients
Tomato sauce (garlic or tomato basil)
2 grabs of broccolini or your desired lasagna veg
1 pckg of mushrooms
1/2 - 1 onion
3 -4 garlic cloves
Lasagna noodles
Salt & Pepper
Ricotta (tofu)
1 container firm tofu
1 lemon (juice)
3 tbsp olive or sesame oil
splash of apple cider vinegar
1/4 - 1/3 cup plant milk
6 ish tbsp nutritional yeast *to taste (I normally season until it looks like there's too much or it starts tasting cheesy)
1 tsp garlic powder
Fresh basil for topping
Instructions:
Ricotta
1. Drain or oat dry your tofu a bit, then break apart into food processor or blender.
2. Throw in olive oil, plant milk, lemon juice, nutritional yeast, splash of ACV and garlic powder. Blend/pulse until you reach the consistency of ricotta cheese. Taste and adjust seasonings as needed - I'm normally having to add more nutritional yeast.
The dish
2. Dice mushrooms
3. Chop onion and garlic and sauté in olive oil for 5-7 minutes on medium/low
4. Add mushrooms. Cook for 9ish minutes. season with salt & pepper to Taste.
4. Cook lasagna noodles according to package in boiling water *until SLIGHTLY undercooked
5. Preheat oven to 375 degrees.
6. Slice or tear apart broccolini
Construction:
1. Spread marinara sauce at the bottom of a baking dish, enough to cover the whole thing, without see-through spots
2. Arrange noodles to cover all sauce
3. Disperse mushroom mixture, follow by a layer of sauce, broccolini, then add layer of tofu ricotta. Keep going until your ingredients run out.
Top off with marinara sauce and a fluffy layer of vegan mozz cheese.
8. Cover with foil. Bake in oven for 20 minutes. Remove foil, and bake an additional 20 to 25 minutes. Cool for 15 minutes before serving (let's be real, this isn't going to happen - eat it ASAP).
Top off with fresh basil! Maybe, even something spicy.