Vegan Lasagna with Tofu Ricotta and Vegetable Medley

Ingredients

• 12 each Lasagna Noodles
• about 450 g Extra Firm Tofu
• 3 tablespoons Nutritional Yeast
• 1.5 teaspoons Garlic Powder
• 1.5 teaspoons Dried Oregano
• 0.75 teaspoon Salt
• 0.375 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• about 225 g Mushrooms
• 1 medium Zucchini
• 1 medium Bell Pepper
• about 1360 g Marinara Sauce

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

Instructions

1. 1Preheat your oven to 190°C. Bring a large pot of water to a rolling boil. Carefully add the 12 each Lasagna Noodles and cook for 8-10 minutes until they are al dente (tender but still firm to the bite). Drain the noodles and rinse them with cold water to prevent sticking.
2. 2While the noodles are cooking, prepare the tofu filling. In a medium bowl, crumble the about 450 g Extra Firm Tofu. Add the 3 tablespoons Nutritional Yeast, 1.5 teaspoons Garlic Powder, 1.5 teaspoons Dried Oregano, 0.75 teaspoon Salt, and 0.375 teaspoon Black Pepper. Mix all ingredients thoroughly until well combined.
3. 3Heat the 2 tablespoons Olive Oil in a large skillet (at least 25.4-30.48 cm) over medium heat. Add the 1 medium Onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until it is translucent and softened. Add the 3 cloves Garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Add the about 225 g Mushrooms, sliced, the 1 medium Zucchini, diced into 1.27 cm pieces, and the 1 medium Bell Pepper, diced into 1.27 cm pieces, to the skillet with the onion and garlic. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly reduced in volume.
5. 5In a 22.86 × 33.02 cm baking dish, spread about 1 cup of the about 1360 g Marinara Sauce evenly across the bottom. Arrange 3-4 of the cooked lasagna noodles over the sauce. Spread half of the tofu filling evenly over the noodles, then top with half of the cooked vegetable mixture. Spoon about 1.5 cups of the remaining marinara sauce over the vegetables.
6. 6Repeat the layering: arrange another 3-4 lasagna noodles, spread the remaining half of the tofu filling, then the remaining half of the vegetable mixture, and another 1.5 cups of marinara sauce. Finish with a final layer of 3-4 lasagna noodles and spread the remaining marinara sauce evenly over the top.
7. 7Place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the lasagna is heated through, the sauce is bubbly around the edges, and the top is lightly browned.

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