Tofu Ricotta Lasagna
The best recipe for Tofu Ricotta Lasagna
Servings 6
Calories 278kcal
Cost $
Ingredients
- For tofu ricotta:
- 1 block tofu 14 oz, drained and pressed
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- sea salt and pepper to taste
- ¼ cup fresh basil leaves chopped
- For Lasagna:
- 12 lasagna noodles cooked according to package
- 2 cups baby spinach leaves chopped
- ¼ cup fresh basil leaves chopped
- 1.5 25 oz jars marinara sauce (~5 cups)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, crumble tofu and mix in garlic, lemon juice, nutritional yeast, sea salt/pepper and fresh basil leaves.
- In a 8x11 pan add a thin layer of marinara sauce, layer with 4 cooked lasagna noodles then add a layer of tofu ricotta (1/2 of mixture) and chopped spinach and basil (~1 cup). Repeat 2 twice ending with a layer of lasagna noodles and topped with sauce.
- Cover and bake for 30 minutes.
- Serve warm and enjoy :)
Notes
Happy Meatless Monday :)
Nutrition
Calories: 278kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 246mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg