lasagna

Method

To make the tofu ricotta, combine the silken tofu, firm tofu, garlic, nutritional yeast, sea salt, black pepper, parsley flakes, dried basil, dried oregano, lemon juice and soy milk in a food processor and process until fairly smooth. Place into a large bowl, and set aside.

Preheat the oven to 350°F.

To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of a 9x13 baking dish. Then cover the sauce and with a layer of noodles.

Next, spread half of the ricotta over the noodles, and top with 2 more cups of the sauce and meat. Add another layer of noodles, the rest of the tofu mixture, 2 cups more of the sauce and meat, and the rest of the noodles.

Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges). Cover with parchment paper and then with foil.

Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.

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