I have fond memories of making lasagna as a teenager. It was my first "grown up" recipe I cooked for Auntie Geri, my namesake. I was 16 years old, and just got my driver's license. I drove to her house and made a whole pan of lasagna for her, my uncle and cousin to enjoy.
Knowing what I know now, I wish I had this Veggie Lasagna with Tofu Ricotta recipe to make for them. Rich in whole plant foods, it's nutrient-dense, heart healthy, and delicious. The key to this being tasty, satisfying and nutritious is the tofu ricotta combined with spinach and fresh parsley.
Veggie Lasagna with Tofu Ricotta has the following key ingredients:
- Lasagna pasta
- Tofu (firm or extra firm)
- Italian seasoning, dried
- Nutritional yeast
- Garlic powder
- Fresh parsley
- Red bell pepper
- Oregano, dried
- Crushed red pepper
- Strained tomatoes
- Diced tomatoes (preferably, San Marzano style)
The tofu ricotta is a spin off of the Easy Vegan Tofu Ricotta from one of my favorite food blogs, shaneandsimple.com created by my friend from Mississippi, Shane Martin. I make some modifications by steaming a huge amount of fresh spinach and combining it with fresh parsley and the tofu mixture.
As far as the lasagna, I used a gluten free brown rice pasta, but you can use whatever whole grain pasta you want.
This Veggie Lasagna with Tofu Ricotta also uses the Super Simple Marinara Sauce with added veggies.
If nuts are not a concern, you can also top this with Easy Vegan Parm Cheese.
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