This lasagna is super easy to make—it takes 20 minutes to prep and assemble and an hour to bake.
Fast lasagna that is actually packed with nutrients—ever heard of that? Now you have!
For the Vegan Basil Ricotta
Ingredients:
1 block of firm tofu
1/4 c nutritional yeast
juice of 1 lemon
1 tsp garlic powder or paste
large bunch of freshly chopped basil leaves
salt and pepper to taste
Put everything except the basil into a high power blender like a vitamix, or food processor and blend until it forms a smooth ricotta-like consistency. Transfer to a bowl and fold the basil in. Set aside.
Remainder of Ingredients:
approx. 3-4 yellow squash and zucchini sliced length wise.
1 box of gluten free lasagna noodles. I use brown rice lasagna noodles—any kind will due but I can’t 100% guarantee that it will turn out the same.
1-2 jars of your favorite pasta sauce or you can make your own like I do when I have time.
2 tbsp nutritional yeast
1 tbsp hemp hearts
1 tsp pink himalayan salt
Assembly:
In the bottom of a lasagna dish put a thin even layer of sauce.
Next add a layer of lasagna noodles. KEEP THE NOODLES UNCOOKED. The liquid from the sauce and tofu will cook the noodles perfectly. I promise.
You want the dish to be as covered as you can without the noodles overlapping.
On top of the noodles spread a layer of the ‘basil ricotta’. Im pretty generous with this layer.
Place next some zucchini and squash and line it up best you can to fill the layer in. I usually put some salt, pepper, and garlic powder on the veggie layer.
Layer on more, sauce, enough to cover the veggies flat.
Follow with another layer of noodles, ricotta, veggies, season, sauce, etc.
When the dish is full to the top, cover and put in the oven.
350 F for 30 minutes.
Remove the cover and pop back into the oven for 15 more minutes.
Sprinkle the mixture of nutritional yeast, hemp hearts, and himalayan salt on top and return to the oven for the last 15 minutes.
When it is finished baking, let cool before you cut it —and enjoy!