Ingredients:
- 3 Boxes ‘OVEN READY’ lasagna noodles
- 2 Bags mozzarella (follow your heart or earth island brand)
- 2 Jars spaghetti sauce
- 7 Medium carrots
- 2 Large zucchini
- 20 Medium mushrooms
- 1 Large white onion
- 11 Oz container spinach
- 2 Blocks extra firm tofu
- 1/2 Cup nutritional yeast
- 2 Scoops Profi Protein Booster
- 4 Garlic cloves
- 4 Tsp olive oil
- 4 Tsp lemon juice
- 1 Cup fresh basil
- 1 Tsp sea salt
- 1 Tsp ground pepper
- 1/2 cup silken tofu
- 1/2 cup unsweetened soy milk
- 1/2 cup vegetable broth
- 2 Tbsp tahini
- 2 Tbsp nutritional yeast
- 2 Tsp corn starch
- 1/2 Tsp sea salt
Tofu Ricotta:
- 2 Blocks extra firm tofu, crumbled
- 1/2 Cup nutritional yeast
- 4 Garlic cloves, minced
- 4 Tsp olive oil
- 4 Tsp lemon juice
- 1 Cup fresh basil, finely chopped
- 1 Tsp sea salt
- 1 Tsp ground pepper
Bechamel (White Sauce):
- 1/2 Cup silken tofu
- 1/2 Cup unsweetened soy milk
- 1/2 Cup vegetable broth
- 2 Tbsp tahini
- 2 Tbsp nutritional yeast
- 2 Tsp corn starch
- 1/2 Tsp sea salt
Directions:
Tofu Ricotta:
- Crumble the tofu into small pieces (resembling ricotta cheese) with your hands.
- Add in the remaining ingredients and combine with a fork. Keep in the fridge.
Bechamel Sauce:
- Add all ingredients to a blender and combine until smooth.
Lasagna:
- Preheat oven to 400C.
- Make carrot & zucchini ribbons using a vegetable peeler.
- Partially cook the zucchini and carrot in a pan over low to medium heat with 1 tsp of sunflower or grapeseed oil. Set them aside.
- Cook the entire container of spinach. Cook until it is wilted & soft, but not overcooked. Put in a dish & set aside.
- Chop up your onions & mushrooms. Cook in a pan until onions are clear & mushrooms are softened.
- Add in your tomato sauce. Once heated through, mix in 2 scoops of Profi Protein Booster.
- Once the sauce is thoroughly mixed. Begin assembling your lasagna*
- Bake covered for 40 minutes at 400, then place on broil, uncovered for 10 minutes.
*1/4 Sauce
Noodles
1/2 ricotta
1/3 mozzarella
Spinach
1/2 white sauce
1/4 sauce
Noodles
Rest of Ricotta
1/3 mozzarella
Zuchinni and carrots
Rest of white sauce
1/4 sauce
Noodles
Rest of mozzarella