But really, this lasagna is better
The G in lasagna is about as useless as the cheese in a typical lasagna dish.
No fear we got your back. All I ask is that you trust me on this recipe.
CHEESE. A main food item that I was nervous about missing when becoming vegan. I learned to just not eat foods that typically had cheese… cheese cubes (Obviously), tacos, quesadillas, pastas… etc.
BUT WAIT. I needed some lasagna in my life. So I did some brainstorming… Came up with a great combination that resembled that ricotta consistency. And BAM, the absence of cheese was no longer. I tricked my mind into think that each bite was filled with cheesy goodness with TOFU. I said trust me!
I first made this dish to take to David’s family for thanksgiving. David’s mom became vegan shortly after we did. She of course enjoyed it as well.
I, then, made the dish again with my family, who are not vegan and shy away from words like tofu. My dad, future sister-in-law, and dad’s girlfriend liked the dish as well!
It was a hit for vegans and non vegans alike!
When I told them the ingredient they thought was ricotta like… they were confused. That ingredient… TOFU. Trust me.
Brussel spouts, spinach, tofu, and others have a sort of bad association with them growing up. Tofu scares almost everyone. We didn’t eat it until after maybe 4 months? We were scared to try it in our diets. We finally did. We love it. Sparingly.
Anyways, onto the recipe.
Things You’ll Need:
- Pasta Sauce
- 1/2 Onion
- Nutritional Yeast
- Olive Oil
- Salt Pepper
So first, we want to dice up the pepper, zucchini, and onion. While doing that we can begin to boil the water for the lasagna. Place the tofu in between some paper towels with something heavy on top to help soak the moisture out.
Throw all the veggies except the spinach into an oiled skillet. Add a pinch of salt and pepper. Toss around until the veggies turn a vibrate shade. Then add spinach and continue to mix around. Remove once all cooked.
Add lasagna noodles into boiling water until cooked al dente.
In a medium bowl, take tofu, hummus, and nutritional yeast. Mix thoroughly until completely combined.
Once lasagna is finished cooking, remove from water.
Now comes the assembly! But first, preheat oven to 400ºF.
Cover the bottom the baking dish with pasta sauce. Layer one lasagna noodles. I had to cut my noodles down because they were too long, maybe you’ll be more lucky. Next layer about half the amount of hummus/tofu mixture. Then do a layer of the veggies. Finally add another layer of sauce and repeat the process (About one more time).
Lastly, place the loaded up lasagna into the oven and bake for 20 minutes. You know, just to let the flavors get together all nice.
Easy, Tasty, Vegan!
Divulge in this comfort food.
- 15 Lasagna Noodles
- 1 Block Extra Firm Tofu
- 2 TBSP Nutritional Yeast
- 10 OZ Hummus (I used half garlic half red pepper)
- 1 Red Pepper Diced
- 1/2 Onion Diced
- 1 Medium Zucchini Diced
- 2 Cups Spinach
- 1 Jar Pasta Sauce
- Olive Oil
Lasagna baking dish about 3 inches tall
Boil water for lasagna. Place tofu in between paper towels and put something on top to absorb moisture for 10 minutes. Place diced pepper, zucchini, and onion into well oiled pan. Add a dash of salt and pepper.
Place lasagna noodles into boiling water. Sauté veggies until a vibrant color. Add in spinach and cook until all mixed together.
Remove noodles when cooked al dente. Remove veggies from heat. In a medium bowl, mix together tofu, hummus, and nutritional yeast. Once
Preheat oven to 400ºF.
Cover bottom of dish with pasta sauce; about 3 TBSP. Layer lasagna to be about touching but not over lapping. Layer about 1/2 of tofu mixture evenly. Then use 1/2 of the veggies for the next layer. Pour about half of whats left of the pasta sauce over for another layer. Use a spoon to even out.
Repeat with lasagna, tofu, veggies.
Lastly, layer the last lasagna, and top with last of pasta sauce.
Bake for 20 minutes.
Cut into squares. Serve hot.
Measure out your lasagna to be sure how many pieces you'll need for each layer.