Vegetable Lasagna with Tofu Ricotta
Makes 8 servings
1 (16 ounce) block firm tofu, rinsed, pat dry, and quartered
1 tablespoon white miso paste
3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons nutritional yeast
1 clove garlic, minced (optional)
12 lasagna noodles
1 onion, diced
3 tablespoons garlic
1 teaspoon Italian seasoning
1 large zucchini, cut into ¼-inch thick half moons
1 bell pepper, deseeded and diced
10 ounces baby spinach
5 cups marinara sauce (Italian herb or basil flavored is delicious)
½ cup parmesan cheese (optional)
1. Preheat oven to 375F.
2. Place all tofu ricotta ingredients in the bowl of a food processor and blend until smooth and creamy. Taste and adjust seasoning if needed.
3. Cook noodles according to package directions, drain, rinse with cold water, and set aside.
4. Meanwhile, heat oil in a large skillet over medium heat. Add onion and a pinch of salt and cook for about 5 minutes. Add garlic and herbs and cook another 30 seconds, until fragrant. Add the zucchini and bell pepper cook until al-dente. Add the spinach and cook until wilted, seasoning with additional salt to taste. Set aside to cool and drain out any excess water.
5. Place 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Top with 4 noodles. Next add half the ricotta mixture and half of the vegetable mixture. Top with 1½ cups sauce and spread to cover the vegetable layer. Repeat with more noodles, ricotta, and vegetables. Top with remaining noodles, another 1 ½ cups sauce, and the parmesan cheese. Cover with foil and bake for 30 minutes, broiling uncovered for the last 3 minutes if desired.