First, thaw a ten-ounce package of chopped spinach.
You will need about a quart of sauce – vegan marinara from the store or make your own.
Lasagna noodles. Whole grain preferable, or gluten free if required. You need 12 noodles.
Vegan cheese: Daiya shredded mozzarella style.
Chao cheese slices, Creamy Original flavor; slices cut in half
For the tofu ricotta you will need:
- 1 block organic firm tofu (usually 14 to 16 ounces), mashed.
- Add to this and combine thoroughly:
- 1 tsp minced garlic
- 1 tsp minced shallot (or onion if no shallot on hand)
- 1 tsp vinegar
- 1 Tbsp lemon juice
- 2 tsp EV olive oil
- 2 tsp nutritional yeast
- 1 tsp chopped basil (1/2 tsp dried OK)
- 1 tsp chopped parsley ( “ “ “)
- Salt and pepper to taste
Now add to your home-made “ricotta” 1/2 cup vegan Parmesan (get at Whole Foods or maybe at Natures Grocer.)
Next, squeeze excess water from thawed spinach and add it to the ricotta mixture, mixing thoroughly.
To assemble, layer in pan in this order:
- ½ cup water at bottom of pan
- 3 or 4 spoons-full of sauce, maybe more. You want the noodles covered.
- 3 noodles, uncooked
- 1/3 of the ricotta and spinach mixture
- Half slices of the Chao cheese
- Repeat these layers two more times omitting the water.
- Finally top with last three noodles, more sauce, and sprinkle with Daiya cheese. Could also sprinkle some vegan Parmesan on top.
Cover pan tightly with foil and bake at 350 for one hour. Uncover and bake another 20 minutes.
Submitted by:
Kat Dargan, May 2017