TOFU VEGETARIAN LASAGNA RECIPES

Steps:

• Cover a large baking sheet with parchment paper. Preheat your oven to 425oF.
• Assemble the vegetables on the baking sheet. Drizzle some olive oil and a pinch of salt and pepper over the vegetables. Toss them gently to distribute the oil. Roast until vegetables are golden brown and soft, for about 20 to 25 minutes. Take them out from the oven, and reduce the heat to 375oF. 
• In a food processor, crumble the tofu cubes. Add in the garlic, oregano, red pepper flakes, nutritional yeast, salt, pepper, lemon juice, and lemon zest. Blend until the mixture becomes creamy. Add in the basil leaves then, pulse until fully incorporated.  
• Bring a large pan of salted water to a boil. Prepare the lasagna noodles by cooking them al dente according to package instructions.  
• Drizzle olive oil in the bottom of a large baking dish. Layer 1 cup of marinara sauce, 4 pasta noodles, half the tofu ricotta mixture, half the caramelized vegetables, half the green leaves, and two-thirds of the marinara sauce. Repeat. For the final layer, use the remaining noodles, sauce, and mozzarella (or vegan equivalent).  
• Place the baking dish in the oven and bake for about 25 to 30 minutes until fully browned. Check at the halfway point, if the cheese browns too quickly, cover the lasagna with foil.  
• Remove the lasagna from the oven and let it sit for 20 minutes. Serve it garnished with basil.  

Steps:

• Preheat over to 350 degrees.
• In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
• Stir in the chopped spinach and set aside.
• In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
• Stir in the tomato sauce and water.
• Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
• Cover bottom of lasagna pan with 1/2 cup tomato sauce.
• Layer with lasagne noodles, trimming to fit, if needed.
• Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
• Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.