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• Lasagna
• Tofu Ricotta

Ingredients

Tofu Ricotta

• 14 oz firm tofu drained and patted dry
• 1 lemon juiced
• 1 tablespoon vegan parmesan
• 1 tablespoon olive oil
• 1 clove garlic peeled
• salt & pepper

Lasagna

Sauce:

• 1 tablespoon olive oil
• 1/2 yellow onion diced
• 3 cloves garlic diced
• salt and pepper to taste
• red pepper flakes to taste, optional
• 8 oz vegan Italian sausage
• water to deglaze the pan
• 1 15-ounce can diced fire roasted tomatoes
• 1 28-ounce jar marinara
• 3 tablespoon tomato paste
• 1 tablespoon Italian seasoning
• ¼ cup chopped parsley

Filling:

• 8 oz vegan ricotta
• 8 oz frozen spinach thawed and drained
• 4 oz non-dairy half & half
• 1/2 tablespoon Italian seasoning
• salt & pepper to taste

Topping:

• Ingredient
• 4 oz vegan cream cheese
• 4 oz non-dairy half & half

Other:

• 9-12 lasagna noodles
• parsley for topping

Directions

Tofu Ricotta

1. Combine all of the ingredients in a food processor and blend until
2. Taste and adjust seasonings as needed.
3. Transfer to a bowl and use immediately or place in the fridge until

Lasagna

1. Prepare the lasagna noodles. Bring a large pot of water to a boil.
2. Place the same pot back on the stove. Heat the olive oil over medium
3. Add the fire roasted tomatoes, marinara, tomato paste and Italian
4. Combine all of the filling ingredients in a bowl and stir to
5. Combine the topping ingredients and mix until smooth. Set aside.
6. Preheat the oven to 375 degrees. To assemble add 1 cup of the sauce
7. Spray a piece of foil with non-stick spray and cover the lasagna.
8. Remove from the oven and allow the lasagna to rest for 10 minutes.