This vegan lasagna is packed with layers of hearty lentil Bolognese, creamy tofu ricotta, and tender noodles. It's a satisfying and healthy twist on a classic Italian dish.

Quick Info

⏱️ 65 min • 🍽️ 5 servings • ⭐ 88%

Nutrition

525 cal • 30g protein • 20g carbs • 41g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [High-Protein] • [High-Fiber]

Ingredients

• 28 oz tofu
• 2 tablespoons lemon juice
• 3 tablespoons nutritional yeast
• ¼ cup basil
• 3 cloves garlic
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 cups walnuts
• 3 cloves garlic
• 2 tablespoons oil
• 1 teaspoon liquid smoke
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 teaspoon pepper
• 2 pounds cremini mushrooms
• 1 onion, diced
• 1 jar tomato sauce
• 1 box lasagna noodles

Instructions Preview

1. Preheat oven to 375º F (190º C).
2. In a food processor combine tofu, lemon ju…
3. In the food processor combine walnuts, gar…

…and 7 more steps

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Recipe by: Merle O'Neal • From: Tasty: Tasty Vegetarian