Let me begin by saying that I have never made a successful lasagna before this one, in fact, my last lasagna was a mess that didn’t stand up and ultimately broke my heart. Fast forward eight years and this beautiful recipe was born.
Without further delay, let’s make a lasagna.
- Lasagna noodles.
- Pasta sauce.
- Nutritional yeast.*
- Lemon juice.*
- Red onion.
- Bell pepper.
- Garlic powder.
- Fresh basil.
- Salt & pepper.
*Making a knock-off ricotta cheese is super simple but not entirely necessary if you aren’t big on using tofu.
I used Organic Green Lentil lasagna noodles from Explore Cuisine, but if you can’t find this brand near you any other lasagna noodle will work fine.
- Preheat your oven to 400 degrees.
- Chop your vegetables and get them into a pan on the stove at medium heat with a couple tablespoons of water to keep them from sticking to the pan. Pan fry for 10 minutes.
- If you are planning on making the tofu ricotta now is the time. Take your pre-pressed extra-firm tofu and crumble it into a bowl (you’ll need about 1/2 cup), sprinkle with one teaspoon of salt and three tablespoons of nutritional yeast, 1/2 teaspoon garlic powder, the juice from 1/4 of a lemon and then toss.
- Start layering all of your goodness into a lightly greased ceramic dish, I used EVOO.
Putting your layers down should go something like this (bottom to top):
You get the point. Make sure to end with enough sauce on top of the final layer of noodles that they won’t burn or stay dry.
All that’s left is to bake your lasagna for 40-45 minutes, then garnish with a few fresh basil leaves and enjoy.
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