Yields: About 8 large servings
meat-free, dairy-free, egg-free, oil-free, soy-free
Ingredients:
- 1 box Whole Wheat Lasagna Noodles (no boil)
- 1 jar Spaghetti Sauce (Prego Light)
- 1 15 oz. can of Tomato Sauce
- 2 cups Fresh Spinach
- 1 Zucchini (shredded, water pressed out)
- 1 Yellow Squash (shredded, water pressed out)
- 12oz. of organic Firm Tofu
- 1 can Black Beans (rinsed & drained)
- 1/2 cup Nutritional Yeast
- Juice from 1/2 Lemon
- 2 tbsp. minced Garlic
- 1 tbsp. Italian Herbs
- 1 tsp. Sea Salt
Directions:
- In a 9x13 dish, soak Noodles in hot water until pliable, about 30 minutes
- Drain water and set aside
- Preheat oven to 350 degrees
- Blend Tofu, Black Beans, Nutritional Yeast, Lemon Juice, Garlic, Italian Herbs & Salt until creamy
- In a 9x13 baking dish, create the following layers
- First Layer: coat bottom of dish with Spaghetti Sauce, 1 layer of Noodles & Tofu Ricotta
- Second Layer: 1 layer of Noodles, Spaghetti Sauce & Zucchini
- Third Layer: 1 layer of Noodles, Spaghetti Sauce & Spinach
- Fourth Layer: 1 layer of Noodles, top with can of Tomato Sauce
- Cover with parchment lined tin foil & bake for 1 hour
- Remove from oven, uncover and allow to sit for 20 minutes so the Pasta reabsorbs the liquid