Greetings! Happy November to you all. It’s full on winter here… cold, snowing, opening day on the mountains is this weekend, welcome winter!! Here’s a super easy recipe for veggie lasagna, to warm up those November nights. If you’re looking for something more indulgent, you’ll have to try my other lasagna recipe for a creamy white sauce version with spring veggies – recipe here. Otherwise, this is a classic red sauce based lasagna, and comes together really quickly. You could take out all the veggies if you’d prefer it plain. You could also add some nutritional yeast to the tofu ricotta for an extra cheesy-taste. I didn’t have any left, or else I would have added some!
Heat oven to 375 degrees.
Press the moisture out of a block of extra firm tofu.
Cook the lasagna noodles according to package directions.
Heat 1 TBS olive oil in saute pan, and add the diced veggies and garlic. Add in 1/2 tsp of salt, pepper, Italian seasoning, the red pepper flakes and mix to combine. Saute for a few minutes until tender.
Next add in the red sauce and heat on low until the noodles are ready.
Crumble the tofu into a bowl and add in 1/2 tsp salt, pepper, Italian seasoning, the garlic powder and a drizzle of olive oil. Mix well to combine.
Once all your layers are ready you can start to assemble the lasagna. Spray a baking dish with olive oil spray, then spread a layer of sauce down first, then noodles, then the tofu ricotta. Sprinkle on some vegan mozzarella on top of the ricotta, then start the layers over again. On the last layer, top with some vegan parmesan cheese.
Pour about 1/4 cup water around the edges of the lasagna, cover with foil, and bake for 40 minutes. Enjoy!