Spring Lasagna With Asparagus & Tofu Ricotta
  1. Preheat oven to 190 °C (fan)

  2. Sauté asparagus in olive oil for 3–4 min until slightly tender

  3. Add spinach and cook until wilted, season lightly

  4. Blend tofu with lemon juice, nutritional yeast, garlic powder, salt & pepper until ricotta-like

  5. Spread a thin layer of cream sauce in a small baking dish

  6. Layer lasagna sheets, asparagus–spinach mix and tofu ricotta

  7. Repeat layers and finish with cream sauce on top

  8. Bake 30–35 min until pasta is tender and top lightly golden

  9. Let rest 5–10 min before serving

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🎉Celebration🌸Spring

Season🌸Spring

DifficultyEasy ⏰ 45m

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