Easy Three-Cheese Lasagna

This recipe is adapted from a Betty Crocker cookbook I had as a kid.  The best part about this recipe is that you don’t have to cook the lasagna noodles first. It’s super easy, my mom would often throw this together the night before we had company, then pull it out of the refrigerator and bake it for a delicious, no-fuss meal.

For Ricotta: (original recipe found here)
1 to 1 1/2 blocks extra firm tofu
2 tbsp tahini
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 c. nutritional yeast
1 tbsp lemon juice
1 tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients together, breaking apart tofu with fork to achieve a reasonably smooth consistency.

Ingredients:

Ricotta mixture (above)
2 tbsp dried parsley
2 tbsp vegan parmesan (there are recipes you can find online, I used Go Veggie brand)
1/4 tsp garlic powder
spaghetti sauce (you’ll probably end up using a jar and a half)
lasagna noodles (1 box)
8-12 oz vegan mozzarella shreds (I used Follow Your Heart brand, Daiya has also worked well for me in the past)

Heat oven to 350°. Mix parsley, parmesan, and garlic powder into the ricotta mixture. Cover bottom of rectangular baking dish with spaghetti sauce. Cover sauce with uncooked lasagna noodles. Spread ½ of the ricotta mixture over noodles, then sprinkle mozzarella over it. Cover with spaghetti sauce. Make another layer just like the first. Cover with spaghetti sauce. Cover with noodles. Cover with spaghetti sauce. Cover with mozzarella cheese. Bake uncovered 40 to 45 minutes. (check that the top noodles are not underdone before removing from oven)

 

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