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This dairy-free lasagna is creamy and delicious. It’s a great dairy-free alternative for Shavuos and all year round. Feel free to get creative with the vegetables you add in—you can try spinach, peppers, zucchini…the possibilities are endless!
Yield: 1 – 9 x 13- inch pan (approximately 6 servings)
1 12-ounce block extra-firm tofu
5–6 tablespoons extra-virgin olive oil or Tonnelli Avocado Oil, divided
2 onions, sliced
2 10-ounce containers mushrooms, sliced
3 tablespoons nutritional yeast
juice of 2 lemons (or about 6 tablespoons Tuscanini Lemon Juice)
2 tablespoons dried basil
1 tablespoon dried oregano
1/2 teaspoon salt
pepper, to taste
1 jar Gefen Marinara Sauce
1 10-ounce package brown rice or whole wheat lasagna noodles, cooked according to package
Wrap the block of tofu in a clean cloth towel or paper towels. Set a weight on top—anything heavy that you have around will do. Leave the weight on for about 20 minutes to get all the excess liquid out of the tofu.
In a pot, heat two to three tablespoons oil and add onions, mushrooms, and any other vegetables you like and sauté until onions are slightly browned.
Once the tofu is free of moisture, unwrap it. In a high-power blender or food processor, place tofu, nutritional yeast, three tablespoons oil, lemon juice, and spices. Blend until creamy.
In a 9 x 13 inch pan, layer marinara sauce, noodles, more sauce, “ricotta” mixture, vegetables, more noodles, and so on. You should be able to get about three layers. Top with marinara sauce.
Bake at 400 degrees Fahrenheit for 30 minutes (or longer if you like a crunchy top).
Styling by Atara Schechter.
Photo by Ruby Studios.
www.thevoiceoflakewood.com (732) 901-5746
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