Tofu
ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (
at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu
ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw
almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Folded together with the
almond ricotta, it makes for a flavorful garden vegetable filling that is
at - home here with spicy tomato sauce but would also pair beautifully with a more delicate dairy - free cream - or olive oil - based sauce if you prefer.