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
Advertisement
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!
Advertisement
Advertisement
Advertisement
Tips
1 of
4
-
Irina Legoyda
It wiil be very large lasagna I'd recommend to take half of all ingredients
2018-07-09T13:54:18Z Helpful (12) -
Olivia Soudry
It’s sooooo good everyone loves it I replaced the meat with spinach which makes it a lot lighter
2018-08-26T19:36:58Z Helpful (7) -
meghanareddy
mine did not come out to great. the tofu ricotta was amazing but the mushroom meat sauce was a fail:(
2018-08-07T18:14:24Z Helpful (5) -
pam.i.am
Love this recipe! I’ve made the lasagna about 6 times and it’s a hit every time with my vegan and non vegan friends. I’m not vegan but it’s delicious. Stick to the recipe.
2018-12-02T15:40:28Z Helpful (3)
Related recipes
Dairy-Free Mac 'N’ “Cheese”
Lentil Nuggets
Spaghetti And Meatballs
BBQ Jackfruit Sliders
Cauliflower Tortilla Tacos
Zucchini Lasagna
Advertisement
Advertisement