50min · 6 servings
Recipe at thelittleblondevegan.com
Ingredients:
• 1 package of no boil lasagna noodles (Catelli gluten free)
• 1 zucchini - cut into thin slices
• 2 cups of mushrooms
• 1 cup of spinach
• 1 can of tomato or pasta sauce
• 1.5 cups of vegan cheese shreds
Tofu Ricotta:
• 1/2 block of extra firm tofu
• 1 tbsp olive oil
• 1 tbsp vegan pesto or fresh basil
• 1 tbsp minced garlic
• 1 tbsp apple cider vinegar or lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp nutritonal yeast
Instructions:
• Preheat oven to 400°
• Slice zucchini and dice mushrooms
• Cook zucchini, mushrooms and spinach in a frying pan with olive oil until softened
• Layer tomato sauce, noodles, vegetables and tofu ricotta in a casserole dish. Stack until you've reached the d