Inspired by hummusapien.com
Ingredients
for 5 servings
Tofu Ricotta
- 28 oz tofu (795 g)
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- ¼ cup fresh basil (10 g)
- 3 cloves garlic
- 1 teaspoon pepper
- 1 teaspoon salt
Meat Crumble
- 2 cups walnuts (200 g)
- 3 cloves garlic
- 2 tablespoons oil
- 1 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 2 lb cremini mushroom (907 g)
- 1 onion, diced
Lasagna Base
- 1 jar tomato sauce
- 1 box lasagna noodle
Nutrition Info
- Calories 600
- Fat 45g
- Carbs 31g
- Fiber 9g
- Sugar 12g
- Protein 31g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Ingredients
for 5 servings
Tofu Ricotta
- 28 oz tofu (795 g)
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- ¼ cup fresh basil (10 g)
- 3 cloves garlic
- 1 teaspoon pepper
- 1 teaspoon salt
Meat Crumble
- 2 cups walnuts (200 g)
- 3 cloves garlic
- 2 tablespoons oil
- 1 teaspoon liquid smoke
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
- 2 lb cremini mushroom (907 g)
- 1 onion, diced
Lasagna Base
- 1 jar tomato sauce
- 1 box lasagna noodle
Nutrition Info
- Calories 600
- Fat 45g
- Carbs 31g
- Fiber 9g
- Sugar 12g
- Protein 31g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375º F (190º C).
- In a food processor combine tofu, lemon juice, nutritional yeast, basil, garlic, salt, and pepper, blend until smooth, then set aside and rinse out food processor.
- In the food processor combine walnuts, garlic, oil, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper, blend until well mixed, then set aside and rinse out food processor.
- In the food processor chop up mushrooms so that they are in small chunks.
- In a large pan cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion and oil, sautè onion until translucent, add walnut mixture and mix well.
- In a large sauce pan cook lasagna noodles for half of time required.
- In a 9x9 inch (23x23 cm) lasagna pan add 2 cups (520 g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by “meat” mixture, and then more red sauce. Repeat until finished. Cover with Aluminum foil.
- Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.
- Allow to cool about 10-15 minutes then cut into ninths, serve.
- Enjoy!
Inspired by hummusapien.com
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