What’s Cookin’ Wednesday – Tofu Ricotta Lasagna
We are big pasta eaters in my house, and I love me a good lasagna! I don’t do well with a lot of dairy, so it was huge when I found a dairy-free ricotta substitute for our lasagna. It’s super easy and has the same consistency and texture as ricotta (win!).
Ingredients:
For the Ricotta:
-1 14 ounce package of Tofu, drained and pressed
-2.5 tablespoons nutritional yeast
-2 tablespoons garlic salt
-1 tablespoon olive oil
-1 cup spinach
-1 tablespoon basil leaves
For the Lasagna:
-Oven ready lasagna noodles (7-10 depending on pan size)
-1 jar Traditional flavored pasta sauce (we use Ragu traditional)
-1.5 cups meatless meat crumbles
-1 cup shredded mozzarella cheese
Directions:
For the ricotta:
-Drain and press out extra liquid from tofu
-Place all ingredients into a food processor and process until smooth
For the lasagna:
-Preheat the oven to 375
-Cook lasagna noodles as package instructs (if not oven ready)
-Combine the meatless crumbles and pasta sauce into a medium sized bowl
-Spray a baking pan with cooking spray and layer the bottom with lasagna noodles
-Cover the lasagna noodles with a layer of the tofu ricotta, then add the meatless meat layer
-Continue in this pattern until your pan has 3-4 layers of noodles
-Top with mozzarella cheese
-Bake for 35-40 minutes
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