I am trying hard to get better at editing and video taking, making a conscious effort to upload. Things have been super hectic for me dealing with a toddler, personal training courses, and a full time job, plus housework and cooking. I managed to get this VEGAN lasagna recipe edited and uploaded for you all this week.
This recipe is delicious and I can assure you that even non-vegans will be asking for a second piece. I’ve added lentils to the layering process before and it was pretty good, undetectable, and a great way to get iron and protein in.
Let me know if you made it and loved it!
DIRECTIONS FOR LASAGNA
1 box oven ready lasagna noodles
1 package vegan cheese
2 jars of pasta sauce
4-5 cloves garlic
1-2 teaspoons fresh basil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1/4 tablespoon salt
1 block of tofu (14 oz +)
juice of one lemon
1/2 teaspoon salt
1 teaspoon garlic
1/2 cup nutritional yeast
1 teaspoon fresh basil
Preheat oven to 400 degrees
Add some oil to a pan, sauté the onion and garlic until translucent. Add pasta sauce and all remaining sauce ingredients and simmer until ingredients are fragrant and well combined.
Puree all of the ingredients for tofu ricotta in the blender, set aside
Prepare lasagna in glass dish by layering the ingredients
You can add the cheese throughout the layers or only at the top, it’s up to you
Cover, bake 30 minutes
Uncover, bake 15-20 more minutes
LET REST FOR AT LEAST 20 MINUTES BEFORE CUTTING