Ingredients:

• 1/2 box of oven-ready lasagne noodles

•  Sauce:

  • 1 large can of tomatoes

  • 1/2 onion, diced

  • 4-5 cloves garlic, minced

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp basil

  • 1/4 tsp salt

• Tofu ricotta:

  • 1 block firm tofu

  • Juice of 1 lemon

  • 1/4 cup nutritional yeast

  • 1/2 tsp salt

  • 1 tbsp basil

  • 1 tbsp garlic powder

• Other optional add-ins – seitan pieces (I just had some on hand in my freezer), fresh basil, vegan sausages cut up, store-bought vegan shredded cheese for topping.

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Instructions: 

1. Preheat oven to 400 degrees F.

2. Heat a small amount of oil in a large frying pan or wok on medium-high heat, and cook onions and garlic for a few minutes until onions begin to soften and garlic begins to brown.

3. Add canned tomatoes into the mixture (if you’re using canned whole tomatoes, you might want to break it apart with your spatula or something) and stir.

4. Add in paprika, garlic and basil and mix until well-combined. Bring to a boil and turn heat down to a simmer for about 10 minutes while you prepare the tofu ricotta.

5. In a food processor or a blender, add all the ingredients for the tofu ricotta and blend until smooth and well-combined. Set aside in a small bowl.

6. In the same food processor (no need to rinse), add the sauce ingredients. Pulse just a few times to make the sauce.

7. Now layer the lasagna starting with a layer of sauce on the bottom of the lasagna pan – you can do this however way you wish. I just like to make sure that the noodles are always in contact with something wet so that it cooks thoroughly in the oven (watch the video above to see how I layered).

8. I also added some seitan pieces that I had left over in the freezer that I needed to use up – feel free to add vegan sausage or any other type of vegan meat replacement or protein if you wish.

9. Cover with aluminium foil and bake at 400 degrees F for 30 minutes. Then remove the foil and bake for another 10-15 minutes.

10. ENJOY!!!