Name: Vegetable Lasagna & Tofu Ricotta with House Marinara
Yield: Makes 9–12 servings
Ingredients: 6 cups vegan marinara sauce (or 2 batches House Marinara); 12 ounces oven-ready, brown rice lasagna noodles*; ½ cup any Parmesan, optional; 8 ounces button mushrooms, thinly sliced; 1 head broccoli, finely chopped (4 cups); 2 cups packed baby spinach; ¼ cup well-stirred tahini; ¼ cup white miso; 1 (12–14 oz package) extra-firm organic tofu, pressed (see for how-to); 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 tablespoons nutritional yeast; 1½ teaspoons garlic powder; ¼ teaspoon sea salt; 3 tablespoons freshly squeezed lemon juice Scant; 1 teaspoon onion powder; ½ cup water; 1 medium red onion, finely diced; 3 medium carrots, finely diced; Fresh basil, optional

Preparation info

Makes
9–12
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

A layered, saucy, creamy lasagna sans cheese! This recipe was created for a cooking class I taught called Soy Confused, a workshop focused on understanding different soy products and how to use them. This indulgent lasagna is a great example of the versatility of tofu, like in making “ricotta!” It’s a great veggie-driven, family meal that everyone will love. If using House Marinara, make ahead of time to shorten prep work.