VEGAN LASAGNA // WHOLE FOOD PLANT BASED // OIL FREE

Roast Squash:
1/4 and clean kabocha squash
Place on parchment lined cookie sheet and bake at 425 F for 45 mins.

Tofu Ricotta:
1 block extra firm tofu
3 tbsp lemon juice
2 tbsp nutritional yeast
2 c spinach
1 tbsp minced garlic
1 tsp onion powder
1 tsp garlic powder
Optional: 1/4 red onion

Put all ingredients into high speed blender and blend until smooth.

Tomato sauce:
1 can tomato sauce (680ml)
1 c water
1 tsp each: garlic powder, onion powder, oregano, basil, smoked paprika
1/2 tsp red pepper flakes
1 tbsp minced garlic
2 tbsp nutritional yeast

Mix together.

1 box of oven ready lasagna noodles.

Preheat oven to 350 F.

In a casserole dish start to assemble the lasagna. There will be about 4 layers, so use that as a guide when adding ingredients to casserole dish.

Start by adding tomato sauce. Make sure you add lots at the bottom so that the oven ready noodles cook properly. Next add 3 lasagna noodles. Next speed a layer of squash over the noodles. Next top with tofu ricotta mixture.

Continue to assemble the lasagna by repeating these layers, finishing with the tofu ricotta.

Bake at 350 F for 1 hour. Allow to cool about 30 mins before slicing.

Music: Last Summer
Musician: @iksonmusic

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