Vegan Lasagna

Well this might be the best veganized dish I have EVER made. It is the complete comfort food. Full of all the flavors and textures you know from your grandma’s recipe. Keep in mind I have NEVER made lasagna vegan or non-vegan and I have only had it maybe twice in my life when I was little. So coming from an inexperienced lasagna maker, I think I have done well. All the components are in the recipe including the vegan ricotta which I can eat by the spoonful!

Ingredients:

Sauce

• 2 16oz cans of tomato paste

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried basil

• 1 tsp dried oregano

• salt and pepper to taste

• 2 tbs nutritional yeast

• `1 tbs maple syrup

• 1/2-1 cup warm water

Directions:

1. In a small saucepan, combine all the ingredients and mix

2. Cook on medium-low heat for 20 minutes

Ricotta

• 2 blocks of firm tofu

• juice from 4 mediums lemons

• 1 tbs dried basil (or 1/2 cup fresh)

• 1 tbs dried oregano

• 1/4 cup nutritional yeast

• 1/4 cup olive oil

• salt and pepper to taste

• Vegan Parmesan Cheese

Directions:

1. In a high speed blender or food processor, combine all the ingredients and pulse

2. Blend until it becomes a “ricotta” consistency (creamy and a little lumpy)

3. Set aside

Pasta directions:

1. Boil 10-12 lasagna noodles

2. Drain and speartate so they don’t stick together too much

Assemble Directions:

1. Preheat oven to 450 degrees

2. In a large square/rectangular pyrex, pour a few spoonfuls of sauce to coat the bottom

3. Layer noodles to cover, you may need to tear a few

4. Add ricotta (about 1/4 cup) on top and spread evenly

5. Add more sauce (about 1/4 cup) and then cover in the vegan parmesan

6. Repeat until you have used all your noodles

7. Cover with remaining ricotta, drizzle with sauce, and sprinkle with parm

8. Bake for 15 minutes, or until heated through and golden brown on top

9. Sprinkle with fresh parsley and serve!