The Perfect Vegan Lasagna

hotforfoodblog.com

Kissa Batul

I like food in my belly all the time!

subheading: TOMATO SAUCE:

1 x 15 oz can crushed tomatoes

2 tbsp tomato paste

1 tbsp vegetable oil

½ an onion, finely chopped

2 garlic cloves, minced

2 tbsp finely chopped fresh basil

2 tbsp finely chopped fresh parsley

1 tbsp finely chopped fresh oregano

1 tsp sea salt

1 tsp ground black pepper

subheading: TOFU RICOTTA:

1 block extra firm tofu, crumbled

¼ C nutritional yeast

2 garlic cloves, minced

2 tsp olive oil

2 tsp lemon juice

½ C packed fresh basil, finely chopped

½ tsp sea salt

½ tsp ground black pepper

subheading: BÉCHAMEL:

½ C soft tofu

½ C unsweetened soy milk

½ C low-sodium vegetable stock

2 tbsp tahini

2 tbsp nutritional yeast

2 tsp corn starch

½ tsp sea salt

subheading: LASAGNA:

tomato sauce (as above)

1 tbsp 1 tsp olive oil

1 small zucchini, thinly sliced lengthwise

1 C carrot ribbons

4 C fresh baby spinach

1 pack (200 g) ready bake lasagna noodles

1 ⅓ C vegan mozzarella style shreds

1 tbsp vegan parmesan

Directions at hotforfoodblog.com

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