Vegan Pumpkin Tofu Ricotta Lasagna
Looking for some serious comfort food? This vegan lasagna is sooo good. Full of baby spinach, basil, gooey vegan cheese and pumpkin, it’s a crowd pleasure for sure!!!
WHAT MAKES LASAGNA THE BEST COMFORT FOOD EVER?
The layers and layers of hearty noodles oozing with tomato basil sauce and cheesy ricotta texture. There’s something about the crumbled tofu mixed with nutritional yeast, pumpkin, fresh basil, and lemon that really sets this dish apart from others I’ve tried. Plus, the fact that it reheats so perfectly (almost better) the next day, kinda like pizza in a way. Hello weekly lunches? Pair it with a leafy green salad for the yummiest fall lunch ever.
Ingredients for the Tofu Ricotta:
1 14 oz. package extra-firm tofu, drained and pressed
1/2 cup fresh basil, chopped
1/2 cup nutritional yeast + 1/3 block of Nuts For Cheese Artichoke/Herb flavour or a similar vegan spreadable cashew cheese – makes this very cheesey tasting and worth it
2 tablespoons fresh lemon juice
1 tablespoon each garlic powder, dried oregano & thyme
2 teaspoons Italian breadcrumbs
1/4 teaspoon sea salt and black pepper
3-4 tablespoons of pumpkin puree
FOR THE LASAGNA:
4–5 cups tomato basil tomato sauce
12 no-boil lasagna noodles
3 cups baby spinach
italian bread crumbs, for topping
Nutritional yeast and fresh basil for sprinkling on top
2 cups of vegan cheeses – mozzarella and parmesan
INSTRUCTIONS:
Start with the tofu. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that. Set aside for 30-40 minutes. This absorbs excess water in tofu.
After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.
In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out. Top with breadcrumbs, vegan cheeses and nutritional yeast.
Cover with aluminum foil and bake for 50-60 minutes.
Remove from oven and let sit 10 minutes before removing foil and cutting.
Pair with a green salad.
Enjoy ☺️
@solefulyinliving ✌️