Okay, it’s been a while since I last posted. In that time I’ve found an apartment, signed a lease, started selling furniture on craig’s list, and packing up my things. I can’t wrap my mind around the fact that I am going to be living in a completely new apartment in just 3 days! Even though it’s super exciting and I get to live with my favourite person ever, moving is stressful (why am I crying over getting rid of a coffee table I don’t even like? I don’t even know..) and I have been in dire need of some comfort food. But, you know , it’s also spring now and I can’t keep hiding my winter chub in loose sweaters. Is it possible to have comfort food that is also light (and vegan)? Yes!! You can enjoy lasagna without sacrificing your figure to Garfield’s silhouette.
This dish is also really great for making big batches for bigger dinners or keeping yourself fed for a whole week. I definitely recommend this recipe for people wanting to feed non-vegan friends some yummy vegan alternatives! This ‘tofu-ricotta’ is so so so so so amazing. When I was making it and tasted it I had to pause for a moment and thought “is there a way some rogue cheese snuck in here?” because it was that convincing.
Take my measurements with a grain of salt as I didn’t actually measure anything. I love recipes that let you be flexible and this is one of them! It’s also fairly easy and quick to assemble as far as lasagna goes. All these pictures look the same but they are all lasagna so they are all beautiful.
Keep in mind that it’s important to cook your vegetables beforehand or your lasagna may turn out too runny. Throw in whatever vegetables you have on hand. I used broccoli, onion, zucchini, and lots of mushrooms. Some other great additions could be bell pepper, eggplant, carrots, and even kale!
As always, follow me on instagram @justjennythings and tag me in your vegan food pictures!
Serves 4-6. Prep time 15-20 minutes. Idle time 45 minutes.
- Oven-ready lasagna noodles (not quite a whole box)
- 1 jar tomato sauce (or make your own!)
- Chopped vegetables, 3-4 cups raw
- 3 cloves garlic, pressed
- 3 c spinach, loosely packed
- 1/2 c olive or vegetable oil
- 1 block firm tofu, curmbled
- 1/4 c nutritional yeast flakes
- 1 T dried oregano
- 1 T dried basil
- 1/2 t salt
- vegan mozzarella, shredded (optional, for sprinkling on top)
- Preheat oven to 350F.
- Saute vegetables in a drizzle of oil and some salt and pepper until thoroughly cooked. Then mix with tomato sauce.
- For the tofu-ricotta: While vegetables are cooking, blend tofu, nutritional yeast, oil, oregano, basil, and salt until combined (in a food processor or blender). Add spinach 1/2 cup at a time until smooth.
- In a 9×13 pan layer sauce, noodles, tofu-ricotta, noodles, and repeat. Sprinkle mozzarella on top.
- Bake for 45 minutes, until bubbly and noodles are cooked.