Lasagna with tofu 'cheese'
Welcome back my friends!
I think I was craving lasagna for a month before I made this recipe and then BAM Banza sent me a package of my absolute favorite chickpea lasagna noodles! (this isn’t sponsored, I just love banza!!)
As most of you know I don’t eat cheese so I thought why not make some cheese out of….tofu?! Okay, wow, wow, it is so dang good and texture actually reminds me of ricotta cheese that would typically go into a classic lasagna.
Ingredients:
9oz (1 package) chickpea lasagna noodles (or lasagna of choice)
40 oz italian herb tomato sauce (or pasta sauce of choice)
16 oz block of tofu
5 tbs nutritional yeast
1 1/2 tsp salt
1/2 tsp black pepper
1 tbs lemon
1 tbs water
1 C chopped mushrooms
2 C chopped spinach
9x13 in oven safe dish
Directions:
preheat oven to 375
Start by draining and pressing your tofu. Place tofu into a large napkin and wrap it until all sides are covered. Place something heavy on top of it and this will press your tofu to remove excess water. Press for 5 minutes.
While tofu is pressing, chop your mushrooms and spinach and set aside.
Next, grab a blender or food processor. Place your tofu, nutritional yeast, lemon, water, salt and pepper into the food processor and pulse until combined and creamy (it should have the texture of a ricotta cheese)
Now you are ready to assemble, start by putting a small layer of sauce at the bottom of your dish, layer on the dry noodles next, then your tofu cheese, mushrooms, spinach and more sauce. Keep layering until all ingredients are used up. (see above for photos on how it should look)
Cover your dish with a lid or foil and bake in oven for 45 minutes.
Once bubbling and fully cooked, let sit for 5 minutes, top with fresh herbs if you please then ENJOY!
