Sort ingredients
sereneosl
QR Code
Listen
Pdf
Begin by slicing the tofu into very thin pieces and marinating them in a mixture of tamari, nutritional yeast, and garlic powder.
Next, thinly slice the zucchini.
In a bowl, combine the cooked lentils with marinara sauce and chopped greens.
To make the vegan ricotta, blend the cashews, apple cider vinegar, nutritional yeast, onion powder, garlic, and parsley until the mixture is creamy and smooth.
In a baking dish, spread a layer of the lentil-tomato-green mixture on the bottom.
Add a layer of the marinated tofu, followed by the sliced zucchini and dollops of the vegan ricotta, smoothing the surface.
Repeat the process with another layer of the lentil-tomato-green mixture, more tofu, zucchini, and ricotta, smoothing it out again.
If desired, sprinkle hemp hearts on top.
Bake the lasagna until it is heated through and the top is lightly browned.