Vegan Red "Meat" Lasagna
Craving a classic red lasagna but want a vegan twist? This hearty and flavorful version has all the taste without the guilt!
Equipment
- 8-inch (20-cm) or 9-inch (23-cm) square baking dish
- Aluminum foil (optional, for covering if necessary)
- Mixing bowls
Ingredients
For the lasagna:
- 12 lasagna noodles prepared according to package directions
- 1 recipe “Meaty” Marinara page 290
- 1 recipe Tofu Ricotta page 303
Topping:
- 2 tablespoons 15 g nutritional yeast
- 2 tablespoons 14 g ground cashews or walnuts
Instructions
- Preheat oven to 375°F (190°C).
Assemble the lasagna:
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place 3 lasagna noodles in a single layer over the sauce.
- Add another layer of sauce, followed by a layer of Tofu Ricotta.
- Repeat the layers (sauce, noodles, ricotta) until all ingredients are used, ensuring the top layer is ricotta and sauce.
- Sprinkle nutritional yeast and ground cashews or walnuts evenly over the top.
- Bake uncovered for 30 to 40 minutes, or until the top is golden and noodles are tender.
- Let stand for 15 minutes before serving to allow the lasagna to set properly.
Notes & Wine Advice
Wine Advice:
Pair with a bold red wine like Chianti or a fruity Zinfandel to complement the rich marinara flavors.Nutrition values
Calories: 320 kcal | Carbohydrates: 42 g | Protein: 15 g | Fat: 9 g | Sugar: 5 g