I am obsesssssed with this recipe! It’s so easy but flavorful and perfect for summer! Better than spending hours assembling a whole lasagna and delish!
Begin by placing a large pot of water on the stove with a pinch of salt + 1 tsp of oil and setting your oven to 425 degrees. Next, sauté your onion and spinach until just tender (7 minutes), remove from heat and allow to cool while you make your vegan Ricotta mixture. To make your vegan Ricotta, add all ricotta ingredients (extra firm tofu, nutritional yeast, miso paste, fresh lemon juice, garlic powder, onion powder, olive oil or grape seed oil, coconut oil, salt, pepper) to a food processor, excluding basil (that will be added at the end) mix well, add basil and set aside. Now your spinach should be cool, add mix to a paper towel and squeeze off excess moisture. Next, add your spinach to your Ricotta bowl along with your vegan cheese, mix well and set aside. Now boil your lasagna noodles for 3/4 of the time recommended, drain and place in an ice cold water bath to stop from cooking. Next, add your tomato sauce to the bottom of your pan. Now add a thin layer of your ricotta mix to each lasagna sheet, roll and place on top of the tomato sauce until each lasagna sheet is filled. Top with Alfredo mixture and vegan cheese then place in the oven covered for 35 minutes and broil for 5 minutes and serve. Serve with basil.
