2 blocks of firm tofu (2 pounds), pressed for about 30 minutes and crumbled
4 tbsp tahini
1 tbsp minced garlic
6 tbsp minced shallots or red onion
1½ tbsp lemon zest
3 tbsp lemon juice
1½ tsp sea or kosher salt
7 cups of various greens-I often use a combo of whatever is fresh: kale, swiss chard, spinach, steamed and drained
⅓ cup of nutritional yeast
½ tsp nutmeg
1 tsp ground pepper
To Assemble:
13 oz jovial lasagna noodles (that's like 1½ packs)or zucchini and eggplants slice in long strips on a mandolin for a grain-free version
jarred or fresh tomato sauce
Dried or fresh oregano
1 recipe of cashew cream cheese
Topping: fresh parsley, crushed red pepper
Instructions
Prepare the tofu ricotta. Make sure you press the tofu to remove excess moisture. For how to do this, check out my you tube video, and then crumble.
Steam greens and drain off excess water.
Mix all remaining ingredients for ricotta together.
Cook pasta noodles, and drain. Be sure not to overcook. It's better to slightly undercook them.
Place enough sauce to cover the base of a 9x13 inch pan. Place a layer of noodles, sauce, then ricotta. Repeat until noodles and filling are gone, finishing with a layer of sauce
Top with several dollops of cashew cream cheese and sprinkle with fresh or dried oregano
Preheat oven to 375 and bake covered for about 45 minutes, uncover and let brown, an additional 15 minutes.
Remove from oven, and let rest 15 minutes before cutting.
Serve topped with fresh parsley and crushed red pepper if desired.
Notes
112 mg of potassium, 15% iron, 14% Vitamin C, 12% calcium, 11% Vitamin A
Nutrition Information
Serving size: 1/10 Calories: 376 Fat: 14.8 g Saturated fat: 2 g Carbohydrates: 45.8 g Sugar: 4.6 g Fiber: 4.9 g Protein: 19.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/plant-based-lasagna/