Tofu Vegan Lasagna// easy food recipes

Lasagna

Ingredients:

• 9 lasagna noodles
• 400g of firm tofu
• 2 cups of spinach
• 1 cup of chopped mushrooms
• 1 zucchini, diced
• 2 cups of marinara sauce
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of Italian seasoning
• Salt to taste
• Pepper to taste
• 1 tablespoon of olive oil
• 1 cup of nutritional yeast

Kitchen Tools Needed:

• Oven
• Baking dish
• Mixing bowl
• Knife
• Chopping board
• Spoon

Instructions:

• Preheat the oven to 180°C (350°F).
• In a skillet, heat olive oil over medium heat, add diced onion and minced garlic, sauté for 3-4 minutes until translucent.
• Add diced zucchini and chopped mushrooms, cook for an additional 5 minutes until vegetables are soft.
• Stir in the spinach until wilted, then season with Italian seasoning, salt, and pepper. Remove from heat and set aside.
• In a mixing bowl, crumble the firm tofu and mix in half of the nutritional yeast, salt, and pepper to taste. This will serve as the ricotta-like filling.
• Spread a thin layer of marinara sauce on the bottom of your baking dish.
• Place 3 lasagna noodles on top of the sauce, then layer with half of the tofu mixture, followed by half of the vegetable mixture, and a third of the marinara sauce. Repeat these layers once more.
• Top with the remaining lasagna noodles, more marinara sauce, and the rest of the nutritional yeast.
• Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbly.
• Let it cool for a few minutes before slicing and serving.

Macros:

• Total Calories: 370kcal
• Carbs: 45g
• Proteins: 20g
• Fats: 10g