This is one of my favorite recipes.
Growing up eating a lot of lasagna, it was hard to give up when I was competing, but this recipe tastes great, and as close to the real thing as there is. And because it's not made with fat and animal products, it's a healthy alternative that will keep your weight down. Try it out!
Whole Food Plant Based Lasagna
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 9 servings
• Method: Oven
For the Lasagna:
• 12 whole grain lasagna noodles
• 1 tbsp. extra virgin olive oil
• 1 medium zucchini, chopped (optional)
• 8oz pkg. sliced mushrooms
• 12oz pkg. frozen spinach, thawed
• 1 cup frozen peas, thawed (optional)
• 7–10 cups marinara sauce (2-25oz jars, I like mine saucy!)
For the Tofu Ricotta:
• 2–14oz pkg. extra firm tofu, drained and pressed
• 10oz tub roasted garlic hummus (1 heaping cup)
• 1/2 cup nutritional yeast
• 1/4 cup fresh basil, finely chopped (optional)
• 1 tsp fine sea salt
• 1 tsp garlic powder
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles and cook just until al dente. Drain and rinse with cold water.
Meanwhile, heat oil over medium heat in a large skillet. Once hot, add zucchini, mushrooms, and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
Place drained tofu in a large bowl. Crumble with hands. Add hummus, nutritional yeast, basil, salt, and garlic powder. Stir together with your hands until it’s semi-smooth and resembles ricotta.
Place about 1 1/2 cups of marinara in the bottom of a 9x13 inch baking dish. Top with 4 noodles (3 lengthwise and 1 width-wise to cover the gap at the end).
Next add half of the ricotta mixture and half of the vegetable mixture.
Top with a heaping 1 1/2 cups or more of sauce.
Repeat with more noodles, tofu mixture, and veggies.
Then top with one last layer of noodles and another 1 1/2 cups or more of sauce.
Then top with a sprinkle of nutritional yeast.
Cover with foil and bake for 30 minutes.
Serving Size: 1 piece
Calories Per Serving: 384
Total Fat 9g
Saturated Fat 1.3g
Total Carbohydrate 28.9g
Dietary Fiber 6.9g
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Author, The Short Fight