Vegan Lasagna| Best Vegan Dinner Recipes| Oil-Free Recipes| Health and Fitness
Vegan Lasagna| Best Vegan Dinner Recipes| Oil-Free Recipes| Health and Fitness
Ingredients
Lasagna Noodles (oven-ready)
Soft
Tofu (1 block drained, firm
works fine too)
Parsley
Leaves (1/4 cup finely chopped)
Nutritional
Yeast (1 1/2
tablespoons)
Grated
Lemon Zest (finely1 teaspoon)
Lemon
Juice (1 tablespoon)
Kosher
Salt (1 teaspoon)
Freshly
Ground Black Pepper (1/4 teaspoon)
Basil
Leaves (1 cup or as desired)
20 minutes Chicken Creole| Recipes for Chicken
Directions
Heat up the oven to 350°F and organize
a shelf in the center.
Place the tofu, parsley,
nutritional yeast, lemon zest, lemon juice, and calculated salt and pepper
in the bowl of a food processor fixed with a blade connection and process
until flat, about 30 seconds. Savor and flavor with extra lemon juice,
salt, and pepper as required; set aside.
Spread a light coating of tomato sauce in the base of a 13-by-9-inch baking plate. Put a single coating of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a piece of the tofu filling and spread equally. Spread a coating
of tomato sauce, scatter some basil leaves on the sauce, and then add an additional coating of noodles, and so on.
Cover up with foil and heat for
about 30 minutes, then eliminate the foil and heat for an extra 10 minutes
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