Comfort food at its best!
Vegan Ricotta (Enough for a Lasagna Recipe)
3 packages of firm tofu, drained
2 Tbs. Dried Basil
1 Tbs. dried marjoram
1/3 cup nutritional yeast
3 Tbs. lemon juice
1 1/2 tsp. sea salt
Break up the tofu and place it and all of the rest of the
ingredients in a food processor and process until it in all blended.
1 box Lasagna Noodles
1 Large jar vegan tomato sauce, no sugar & no oil added
1 recipe Vegan Ricotta
Preheat the oven to 350 degrees
Pour about a cup of sauce into a 9X13 casserole dish.
Line the dish with 3-4 dry noodles.
Add a layer of vegan ricotta.
Spread on layer of tomato sauce Add another layer of noodles and
repeat the whole thing again. Keep repeating until you are out of ricotta.
When you get to the last layer finish with noodles and top with tomato sauce.
Cover with foil and bake for 1 hour at 350 degrees.
During the last 5 minutes of cooking, remove the foil and top with the vegan cheese and allow the cheese to melt.
Try, try, try to let this cool for about 20 minutes to set up completely, and as with all lasagnas, this is even better the next day!