Egg-Free Vegetable Lasagna with Tofu Ricotta

Ingredients

• 12 each Lasagna noodles
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• about 225 g Mushrooms
• 2 medium Zucchini
• 1 each Bell pepper
• about 285 g Spinach
• about 790 g Crushed tomatoes
• about 170 g Tomato paste
• about 450 g Tofu (firm or extra-firm)
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Vegan mozzarella shreds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the 12 each lasagna noodles to the boiling water and cook for 8-10 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles and set them aside.
2. 2While the noodles are cooking, place a large skillet on your stovetop and add the 2 tablespoons of olive oil, heating it over medium heat until it shimmers slightly. Add the 1 medium onion, diced into 1.27 cm pieces, and the 3 cloves of garlic, minced; cook, stirring occasionally, for 5-7 minutes, until the onion is translucent and softened. Next, add the about 225 g of mushrooms, sliced into 0.635 cm pieces, the 2 medium zucchini, cut into 1.27 cm cubes, and the 1 each bell pepper, cut into 1.27 cm pieces; cook, stirring occasionally, for 8-10 minutes, until the vegetables are tender and have released most of their moisture. Finally, stir in the about 285 g of spinach and cook for 2-4 minutes, stirring frequently, until the spinach has completely wilted and reduced significantly in volume.
3. 3In a medium bowl, combine the about 790 g of crushed tomatoes, the about 170 g of tomato paste, the 2 teaspoons of Italian seasoning, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir well to combine all ingredients evenly. In a food processor, combine the about 450 g of tofu (firm or extra-firm), drained and pressed to remove excess water, the 3 tablespoons of nutritional yeast, and the 2 tablespoons of lemon juice. Process on high speed for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
4. 4Spread approximately 1/2 cup of the prepared tomato sauce mixture evenly over the bottom of a 22.86 × 33.02 cm baking dish. Arrange three of the cooked lasagna noodles side-by-side over the tomato sauce. Evenly spread one-third of the tofu mixture over the noodles, then spread one-third of the cooked vegetable mixture over the tofu layer, and finally spoon approximately 1 cup of the remaining tomato sauce over the vegetables. Repeat this layering process two more times. For the final layer, place the remaining three lasagna noodles, spread with the remaining tomato sauce, and sprinkle the 1 cup of vegan mozzarella shreds evenly over the top.
5. 5Place the baking dish in the preheated oven at 190°C. Bake for 30-35 minutes, or until the vegan mozzarella shreds are completely melted and bubbly, and the sauce is simmering around the edges. Carefully remove the lasagna from the oven. Let it stand undisturbed on a heatproof surface for 10 minutes before cutting and serving. This resting period allows the layers to set, making it easier to slice.

Substitutions

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