This is a great healthy, hearty and delicious, vegan lasagna, with no oil.
Make in a 9 x 13" open casserole dish (no lid or foil required).
Tofu and spinach make a quick and easy ricotta cheese substitute. It tastes like a traditional Italian lasagna, except it is low fat, high in fibre and cholesterol-free!
The zucchini makes it so colourful, and so good for you! I stumbled on using zucchini because I was trying to figure out how to bulk up the sauce, and make it a bit more interesting than just plain tomato sauce. It works!
Even if you have never made lasagna, you can succeed with this simple basic lasagna 101 vegan recipe.
Preheat oven to 350° F (175° C) on convection bake. You will need a 9 x 13" uncovered casserole dish.
In a large pot, start water boiling. Add a pinch of salt, no need for oil.
In a food processor, add the diced tomatoes, with their juice, tomato paste, onion, zucchini chunks, Italian seasoning and nutritional yeast. Process until zucchini is shredded. Add salt, to taste, if your Italian seasoning is salt free.
Pour the tomato sauce into a medium saucepan on the stove, bring to a simmer. Cover, and cook until the tofu ricotta mixture is ready. Taste test, the zucchini should be soft / cooked.
Thaw the frozen spinach in the microwave for a few minutes. You can leave it in the package, put it on a plate to catch any drips. Drain the spinach, a bit of liquid is ok.
This is a good time to add the 18 whole grain lasagna noodles to the boiling water.
In the food processor, add the extra firm tofu, garlic, thawed and drained spinach, lemon juice, sugar, salt, and basil. Blend until lumps are gone.
Spread 1 cup tomato sauce on the bottom of the casserole dish.
Place 3 noodles (single layer)
Spread 1 cup tomato sauce over the noodles
Place 3 noodkes
Place a second layer of 3 more noodles (double noodle layer). Kids love this.
Spread all the Tofu ricotta over the double noodle layer.
Place 3 noodles.
Place a second layer of 3 noodles (double noodle layer)
2 cups tomato sauce
3 noodles (single layer)
Top with the remaining 1.5 cups sauce and spread evenly.
Spread 4-5 tablespoons of almond flour generously over top, (it looks like parmesan), then sprinkle with garlic powder and salt. Also you could use my Vegan Parmesan Cheese over top, or nutritional yeast.
Bake in preheated convection oven for 25 minutes until bubbling
Enjoy with a salad!
If using green onions, be sure to dice them up small, as the food processor probably won't.