Tofu Ricotta Lasagna

July 26, 2000 @ 2:12PM

  • 1 block firm tofu, drained and pressed
  • ¾ cup Daiya mozzarella shreds (and extra for sprinkling on top)
  • ½ jalapeño pepper
  • 6 cloves garlic
  • ½ package frozen spinach, thawed
  • ½ cup unsweetened almond milk
  • 1 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons nutritional yeast
  • ½ package lasagna noodles
  • 1 jar marinara sauce
  • cayenne pepper, to taste
  • salt and pepper, to taste

Preheat oven to 375°F and spray baking dish with cooking spray. Cook noodles, separate and set aside. Combine ingredients in food processor or blender and process until smooth. To assemble the lasagna, pour ¼ of the sauce into the pan. Layer on 3 noodles, top with tofu ricotta, and repeat: sauce, noodles, tofu ricotta. Sprinkle additional Daiya shreds on top. Cover the lasagna in foil and bake for 20 minutes, then uncover and broil on low for 5 minutes.