This lasagna recipe is so light and tasty; leaves you feeling satisfied without that heavy feeling you get when you eat a lasagna loaded with dairy and meat. Another bonus with this entrée is that you can make this ahead of time. Any dinner that can be prepared ahead of time is always on repeat in my house. I like being able to food prep/make some meals ahead of time on Sunday and this is one that I make every month. This lasagna is also a good choice for a crowd or party because it is appealing to all palettes and everyone loves it.
Ingredients
- 1 box of lasagna noodles (I like the Jovial Brown rice brand).
- 1 package of organic firm tofu (if you don’t like to cook with tofu – an alternative is Kite Hill Ricotta cheese. It’s made from almonds and so delicious).
- Olive oil for sautéing.
- 2 large zucchini sliced thin the long way & sautéed in olive oil until slightly golden and soft.
- 2 cups of mushrooms sliced and sautéed in olive oil. You can use any kind – typically I use cremini or shiitake.
- 5 cups of spinach – sautéed in olive oil.
- Bag of vegan mozzarella shreds. I like Follow Your Heart brand.
- Miyokos Mozzarella – I use ½ of the wheel for this recipe.
- 2 Jars of Marinara sauce – I like Rao’s Homemade.
- ½ cup Vegan Parmesan
- 2 Tbsp. Nutritional yeast.
- ½ tsp. red chili pepper
- chopped basil
- 2 Tbsp. finely chopped Kalamata olives (this is optional. I love Kalamata olives so much!! But Chase hates them so I don’t usually put them in! I’ve made it for a dinner party and when I’m not serving it to the kids..I add the olives).
Instructions
- Drain the tofu and wrap in a towel to squeeze excess water out of your cube of tofu. Then crumble the tofu into a mixing bowl. Add the sautéed spinach to the tofu; as well as 1 cup of marinara sauce, ½ cup of vegan parmesan, crushed red pepper, and olives if you are using. Mix gently together.
- Cook the noodles. If you are using no-boil lasagna noodles – I suggest you still boil them. In my experience, they turn out hard and chewy if you do not boil them.
- Line a baking dish with some of the marina sauce and put down a layer of noodles. Top with the tofu mixture and layer with some of the sautéed zucchini, then mushrooms and then top with a little more sauce. Top that with some of the vegan shredded mozzarella and some dollops of the Miyokos vegan mozzarella (this is creamier like ricotta). Layer with noodles and repeat the tofu, sauce, veggie and cheese layer. Top with a third layer of noodles and pour generous amount of sauce on top. Sprinkle with nutritional yeast and then top with vegan mozzarella shreds.
- Bake in over at 350 degrees for about 45 minutes. Top with basil and serve.
