1 or 2 - package(s) of lasagna noodles (try to find high protein noodles or at the very least whole wheat)
2 - jars marinara sauce try to find one with no added sugar
2 tbsp - water
vegan parmesan for topping (optional)
Tofu Ricotta Filling
1 - 16 oz package firm tofu I used the high
3 tbsp - nutritional yeast
1/2 cup - fresh basil
1 tbsp - dried oregano
2 - lemons juiced
1/2 tsp - salt
- Preheat oven to 375 degrees.
- Prepare the tofu ricotta by adding all the ingredients into the food processor. Blend until creamy and well combined.
- Prep the bottom of a baking dish (9x12 will work) by adding about 1/2 cup marinara sauce to the bottom of the pan and 2 tbsp water. Spread it around evenly.
- Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tbsp of ricotta cheese to each noodle. Add some marinara sauce and spread around - be generous. Add another layer of pasta and repeat this process until you run out of ricotta cheese.
- Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered.
- Serve and enjoy!
- Uses about 1.5 jars of marinara sauce (25 oz each).
- Would certainly double this at least