Lasagna the vegan way!
|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
|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.
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.