Lasagna the vegan way!
Lissa Coffey
| INGREDIENTS: |
| 1 package no-boil lasagna noodles (Trader Joe’s makes a good one – also Barillla and Ronzoni)
1 box Mori Nu firm Silken Tofu 3 tablespoons nutritional yeast 2 teaspoons garlic powder 2 bags veggie shreds Mozzerella “cheese” (or Daiya cheese for strict vegans) 2 jars pasta sauce (I like to get mine at the Italian deli – it’s made fresh there) optional: 1 bag of fresh baby spinach, cooked pine nuts truffle oil |
| INSTRUCTIONS: |
| Spray a casserole dish with non-stick spray.
Using a fork, mash up the tofu with the nutritional yeast and garlic powder. This makes the “ricotta” layer. layer: sauce noodles cheese noodles sauce ricotta sauce noodles cheese noodles sauce cheese Top with pine nuts and a drizzle of white truffle oil. Let sit on the counter 20-30 minutes so the noodles get a little soft from the sauce. Bake at 375 degrees F for 45 minutes. Top should be bubbly and hot. Let sit for 10 minutes to set up before serving. |