Lazy Lasagna
Lazy Lasagna
Easy, healthy, and delicious: no chopping veggies or boiling noodles. Lactose free version of an Italian classic.
Equipment
- 1 9 x 13 baking dish
- tin foil
- baking sheet
Ingredients
Homemade "Ricotta"
- 1 package (12-16 oz.) extra firm tofu
- 2 tbsps. lemon juice or red wine vinegar
- 1 tsp. Italian seasoning or dried basil
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/4 cup nutritional yeast
Lasagna
- 2 24 oz. jars marina sauce (or your own favorite recipe)
- 1 package lasagna noodles (doesn't need to say "oven-ready") regular, whole wheat or gluten-free
- 1 package frozen spinach options: sliced zucchini, mushrooms, broccoli, peas.
- Basil leaves for garnish
Instructions
- Preheat oven to 350 degrees.
- In a food processor: crumble the tofu and then add the other ricotta ingredients.
- Process until smooth and ingredients are incorporated.
- Spray 9 x 13 baking pan with non-stick spray or line with parchment paper.
- Pour enough sauce to "coat" the bottom of the baking pan.
- Lay 3-4 noodles across the sauce. Spread mixture onto each lasagna sheet to cover. Add some spinach. Add more sauce.
- Repeat until you have used up the noodles, veggies, and sauce. Make sure to leave enough sauce to cover. Or you can add some sliced tomatoes. Sprinkle more nutritional yeast if desired.
- Cover with tin foil or an upside down baking sheet (keeps noodles moist).
- Bake for one hour. Remove from oven. Remove foil, and let "set" for 15 minutes.
- Garnish with basil.
Notes
While this recipe is really delicious as is, feel free to make it your own. Incorporate a family recipe and season to taste.
If you are using tofu instead of ricotta cheese, you will not notice the difference.
