Vegan Lasagna With Tofu Ricotta

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This Vegan Lasagna With Tofu Ricotta is the perfect weeknight comfort meal. It's easy to make and has lots of extra nutrients packed in from the lentils, vegetables, and tofu. Perfect for Veganuary!

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You will need: -Onion, carrot, zucchini, mushrooms, and garlic -Green lentils -Marinara sauce -Veggie broth -Tomato paste -Fresh basil -Salt -Lemon Tofu Ricotta (recipe at joyfulbalanceonline.com) -Nondairy milk -Vegan mozzarella

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Prep work: Make the Lemon Tofu Ricotta by following the recipe on joyfulbalanceonline.com

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Steps 1-4: Preheat your oven to 375F. Sauté your onion, then add the remaining vegetables, and lastly the garlic.

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Steps 5-6: Add the green lentilis, marinara, veggie broth, tomato purée, basil, and salt. Bring to a boil, then lower the heat and simmer 25-30 minutes.

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Steps 7-8: Cook your pasta according to package directions, then drain. Thin out your tofu ricotta with additional nondairy milk, if needed.

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Step 9: Assemble your lasagna in a casserole dish by layering the marinara mixture, lasagna noodles, and tofu ricotta according to recipe directions.

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Steps 10-12: Bake for 35 minutes, then sprinkle on vegan mozzarella and bake another 5-10 minutes. Allow to cool, then serve & enjoy!

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