Vegan Recipes +
Lasagne (Vegan Tofu)

  [For the Lasagne]
12 whole grain lasagna noodles
1 tablespoon extra virgin olive oil
1 medium zucchini, chopped (optional)
220 g pk sliced mushrooms
340 g pk frozen spinach, thawed
1 cup frozen peas, thawed (optional)
2 jars Leggo's hidden veg pasta sauce
  [For the tofu ricotta]
2 x 400g pk extra firm tofu, drained and pressed
280 g tub roasted garlic hummus
(1 heaping cup)
1/2 cup nutritional yeast
1/4 cup fresh basil, finely chopped (optional)
1 teaspoon fine sea salt
1 teaspoon garlic powder
1.   Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
2.   Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
3.   Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
4.   Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end). Next add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, tofu mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.
5.   Cover with foil and bake for 30 minutes.