VEGAN LASAGNA

Hi Everyone! Starting to update my blog with recipes! Will be posting all my backlog just been getting ready for the release of my new ecookbook! Here is an easy vegan lasagna recipe! This tastes even better the second day!! I hope you enjoy!! Remember Ya’ll  EAT MORE PLANTS!!!!

Vegan Lasagna

Ingredients:

1 box of the no cook lasagna noodles- (I use about 9)

3-4 cups of spinach

1 zucchini chopped (optional)

1 Chinese eggplant chopped (optional)

1 white onion chopped

4 cloves of garlic minced

1 can of diced tomatoes

1 jar of spaghetti sauce

1 small can of tomato sauce

Olive oil

1-tablespoon Garlic powder

1-tablespoon Onion powder

1 teaspoon dried basil (if you have fresh use about 3 to 4 leaves chopped)

T teaspoon oregano

½-teaspoon salt (more to taste)

1 teaspoon pepper (more to taste)

Vegan ricotta

1 block of soft tofu

2 tablespoons of nutritional yeast

1 tablespoon of garlic powder

1 tablespoon of onion powde1

½ teaspoon of basil

½ teaspoon of oregano

1 tablespoon of olive oil

¼ teaspoon of salt (more to taste)

1 teaspoon of pepper (more to taste)

** Vegan mozzarella to top it

Instructions:

1. Pre heat oven to 350 degrees
2. Put a tablespoon of olive oil in pot and heat.
3. Then add the onions sauté until translucent
4. Then add garlic and sauté  about a 30 seconds
5. Add all veggies listed in ingredients except spinach
6. Sauté about 2 minutes
7. Add the can of diced tomatoes, small can of tomato sauce and jar of spaghetti sauce  
8. Add in spices as listed in ingredients
9. Stir bring to a boil and turn down low to simmer for 30 minutes
10. While that is simmering make your vegan ricotta cheese
11. In a large bowl place the soft tofu and nutritional yeast, salt, pepper, garlic powder, onion powder, basil, oregano and olive oil and mix well.
12. You want it to have a ricotta look so do not mix until smooth mix to incorporate ingredients but still keep the look of ricotta.
13. Next layer the lasagna in a 9×13 dish layer ½ cup of sauce then place 3 noodles on top. Spread a few dollops of vegan ricotta on top of noodles then add 1 cup spinach repeat process 2 more times.
14. Cover with foil and bake for 25 minutes
15. Take out oven and add vegan mozzarella and bake uncovered for about 5 more minutes
16. Take out oven and let it cool completely before cutting at least 10 minutes. It may still fall apart then but I am sure you will be ready to eat!!