February Recipe: The Greatest Lasagna

Plant-based Lasagna

Ingredients

• 1 Block Firm Tofu

• 1/2 tub vegan cream cheese

• 1/2 cup nutritional yeast

• 2 cloves minced garlic

• Olive oil (for several steps)

• 1 bunch finely chopped fresh basil

• 1 pack mushrooms or veg crumbles

• 1 pack vegan cheese shreds

• 1 29oz can + 1 8oz can tomato sauce

• 1 pack oven-ready lasagna

• Salt + Pepper + Italian seasoning

• Aluminum foil + Casserole Dish

Make “Ricotta”

1. Mash the tofu in a bowl until it’s spreadable (a lot).

2. Add 1/2 tub vegan cream cheese , nutritional yeast, 1/2 of the chopped basil, all of the garlic, 2 big glugs of olive oil, salt and pepper to taste and mix until creamy.

Prep the Proteins

If you’re using mushrooms, wash and finely chop them.
If using a branded “beef” replacement, thaw on the counter.

1. Sauté with plenty of olive oil, season with salt, pepper, and Italian seasoning to taste.

2. Add the remaining basil, and the 29-oz can of tomato sauce.

Assemble Layers

1. Spread a thin layer of ricotta mixture onto all but three dry lasagna noodles (for the top).

2. Empty out the 8oz can of tomato sauce onto the bottom of the casserole.

3. Lay down 3 noodles with room between.

4. Add a bit of the protein mixture and a sprinkle of shredded cheese, then repeat until you’re out! Place the 3 ricotta-free noodles on the top, cover with remaining protein mixture and a giant sprinkle of cheese.

Bake and Serve

1. Cover with foil, bake at 400 for 45 min.

2. Uncover and bake for another 15 minutes.

3. Rest for 20 min.

4. Cut + serve!

Switches/Additions

• Fresh basil = dried basil

• Fresh garlic = garlic powder

• Olive oil = any oil

• Add in cooked veggies

• Spinach, eggplant, carrots,

• Peppers, cabbage, broccoli

• Switch cream cheese and shredded

• Cheese for soaked and blended

• Cashews/almonds/pumpkin seeds