Vegan Lasagna with Tofu Ricotta

🧂 Ingredients

• 16 oz lasagna

  cooked
• 8 oz vegan mozzarella shreds
• 24 oz crushed tomatoes
• ¾ can water
• ½ yellow onion

  chopped
• 4 cloves garlic

  minced
• 3 baby bell peppers

  chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp Italian seasoning
• ½ tsp salt
• ½ tsp sugar
• 32 oz extra firm tofu

  can use firm instead
• 3 tbsp nutritional yeast
• 1 tbsp Italian Seasoning
• ½ tsp salt
• 1 bunch kale

  stemmed and chopped small
• ½ tsp salt
• 2 tbsp extra virgin olive oil

Instructions

• 1 Cook pasta al dente, rinse with cold water and toss with oil to prevent
  sticking, reserve until assembly
• 2 In a large deep saute pan or pot over medium heat add oil, garlic and onions.
  Cook for 5 minutes until fragrant. Then add peppers. Cook for 5 minutes then add
  crushed tomatoes, water, Italian seasoning, salt and sugar. Simmer for 15
  minutes while you make the other components.
• 3 Preheat oven to 400. To a sheet pan add chopped kale, salt and olive oil and
  toss with your hands. Bake for 10 minutes until fully wilted. Be careful not to
  cook too long because the kale will get crispy.
• 4 To a high speed blender add 1 block tofu, ¼ cup water, nutritional yeast and
  blend until smooth. Add to a bowl and crumble other block into the blended tofu.
  Then add Italian seasoning and salt. Mix well.
• 5 To a large oven safe pan first make a layer of sauce, then noodles, then
  ricotta, then kale, then mozzarella and repeat until desired height. Top layer
  should just be sauce and mozzarella.
• 6 Turn oven to 350 and then cover with aluminum foil and bake for 40 minutes until
  cheese is melted, sauce is bubbly and hot. For crispy edges, uncover and bake
  for 10 additional minutes

Nutrition Info