https://www.copymethat.com/r/gu0iXgU57/spinach-and-zucchini-lasagna-with-tofu-r/
15458562
YI5OdYY
gu0iXgU57
2024-10-20 22:36:14
Spinach and Zucchini Lasagna with Tofu Ricotta
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Ingredients
- Crumble the tofu in to a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.
- Fold in the steamed spinach. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.
- The is Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.
- Lasagna with Tofu Ricotta Recipe
- Ingredients
- (2) 8oz boxes of No Boil Lasagne (I like Explore Cuisine, Vegan Organic Green Lentil Lasagne but you choose what you like)
- Favorite Tomatoes Sauce (2 32 oz Jars or homemade)
- 2 Cups of Steamed Spinach
- 1 Zucchini, thinly sliced, 1cup
- Tofu Ricotta
- Directions
- Baking pan and pour sauce on the bottom. Next layer the the pan with the lasagna sheets, add a layer sauce, sprinke the tofu ricotta on top of the sheets of lasagna, Add some spinach and slices of the zucchuni, add some sauce. Repeat, add layer of the lasagna sheets, ricotta, spinach and zucchini, sauce and then top with the lasagna sheet. Add some sauce. You can create as many layers as you want. Top the last layer of lasagna noodles with sauce and the rest of the ricotta.
- Make sure you have enough sauce to cover the lasagna noodles. Cover with parchment paper and roll.
Steps
Directions at plantbasedfoody.com
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