Recipe of Perfect Vegan Lasagna: Ricotta's Revenge

Hey everyone, I hope you are having an amazing day. Today I will show you a way to make a distinctive dish, Vegan Lasagna: Ricotta's Revenge. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Vegan Lasagna: Ricotta's Revenge Recipe. Lay down one layer of noodles, top with tofu ricotta. Another layer of noodles, add mushroom saute.

You can have Vegan Lasagna: Ricotta's Revenge using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Lasagna: Ricotta's Revenge

1. It’s 1 box of lasagna noodles.
2. It’s 1 quart of pasta sauce.
3. It’s 1 tbsp of olive oil.
4. Prepare 1 lb of extra firm tofu.
5. Make ready 1 cup of spinach leaves.
6. Take 2 clove of garlic.
7. It’s 1 small of onion.
8. Prepare 8 oz of mushrooms.
9. You need 1/3 cup of olives, sliced.
10. You need 8 of Vegan Mozzarella (i like daiya).
11. Take 1 of salt & pepper.
12. It’s 1 of fresh Italian herbs (recommended).
13. Take 1 of fresh tomato (recommended).

Hearty, easy to make, packed with veggies + an unbelievable "tofu ricotta" filling.Easy homemade lasagna with ricotta is one of those classic comfort foods.I've used this recipe for years, only I usually make with it with cottage cheese, instead of ricotta.My husband has been requesting that I substitute the cottage cheese for the ricotta, for quite some time.

Vegan Lasagna: Ricotta's Revenge step by step

1. Preheat oven to 400. Boil noodles al dente according to package directions, or use no boil I won't judge you. These next steps can be done simultaneously: while your water is boiling, start the saute, while that's cooking down make the ricotta and it'll go pretty fast..
2. Saute onion a few minutes over medium heat, add 2 cloves garlic, black pepper. Add sliced mushrooms, turn heat to medium-low, add pinch of salt and cover. Saute until mushrooms become opaque and drop their (delicious) liquid, about ten minutes. Uncover, turn the heat up to medium high and reduce liquid, about five minutes. If you get any stuck to the pan, deglaze with balsamic. Add olives at the end. If you have any fresh Italian herbs, add them too!.
3. Make tofu ricotta. Drain tofu and add to food processor or blender. Add spinach and 2 cloves garlic. Blend quickly while slowly adding olive oil. You're not trying to liquefy it, just a few seconds should do..
4. Build the lasagna. In a 9x13ish baking pan or large cast iron skillet, add olive oil and thin layer of pasta sauce. Lay down one layer of noodles, top with tofu ricotta. Another layer of noodles, add mushroom saute. I like to throw a little sauce in that layer bc i don't want it to be too dry in the middle. Top with another noodle layer, then dump the rest of the sauce on top. Cover and bake at 400 for 20 minutes..
5. Uncover and top with your favorite vegan pizza cheese (I like daiya). Fresh tomato slices also heavenly. Really anything you'd top a pizza with, you're going to like here. Bake another 10-15. Let it cool at least ten minutes before serving..

And today we are sharing a simple but amazing twist on it!We're making a vegan skillet lasagna.The BEST 'Vegan Tofu Ricotta Lasagna' so healthy, yet tastes like the real deal.

I know a few that are perfectly fine at keeping that shit to themselves (and, to be totally honest, they're badass cooks, I've had a vegan lasagna that tasted so good my toes curled up on the first bite).However, the mere concept of a "Vegan Karen" sends shivers down my spine, especially the idea of having one for a neighbor.Am going to use this on a paleo zucchini lasagna recipe.You don't know what you are talking about.You can make vegetable lasagna soup by adding some chopped zucchini, spinach, and more.