Vegan Lasagna with Tofu Ricotta

Step 1

Cook pasta al dente, rinse with cold water and toss with oil to prevent sticking, reserve until assembly

Step 2

In a large deep saute pan or pot over medium heat add oil, garlic and onions. Cook for 5 minutes until fragrant. Then add peppers. Cook for 5 minutes then add crushed tomatoes, water, Italian seasoning, salt and sugar. Simmer for 15 minutes while you make the other components.

Step 3

Preheat oven to To a sheet pan add chopped kale, salt and olive oil and toss with your hands. Bake for 10 minutes until fully wilted. Be careful not to cook too long because the kale will get crispy.

Step 4

To a high speed blender add 1 block tofu, ¼ cup water, nutritional yeast and blend until smooth. Add to a bowl and crumble other block into the blended tofu. Then add Italian seasoning and salt. Mix well.

Step 5

To a large oven safe pan first make a layer of sauce, then noodles, then ricotta, then kale, then mozzarella and repeat until desired height. Top layer should just be sauce and mozzarella.

Step 6

Turn oven to 350 and then cover with aluminum foil and bake for 40 minutes until cheese is melted, sauce is bubbly and hot. For crispy edges, uncover and bake for 10 additional minutes