Zucchini Lasagna with Tofu Ricotta cheese *VEGAN

How to make the delicious, creamy vegan tofu ricotta cheese!

INGREDIENTS

• 1 (14-ounce) package extra firm tofu
• 5 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 teaspoon garlic granules (or powder)
• 1 teaspoon onion granules (or powder)
• Plant milk (optional)
• INSTRUCTIONS
1. Drain water from tofu and add to food processor with the rest of the ingredients.
2. Blend until creamy.
3. If it's too thick, add a little bit of plant milk.

INGREDIENTS For the Lasagna

• 3 Large zucchini thinly sliced with a mandolin
• 1 container sliced mushrooms
• 1 jar Vegan Mariana sauce
• INSTRUCTIONS
• 1. Preheat oven to 400 degrees F (176 C).
  2. Lay out zucchini slices and sprinkle with salt, leave sit for about 10 minutes, then use paper towel to wipe away the water. *Skipping this step will result in your lasagna becoming soupy
  3. Pour about 1/2 cup marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
  4. Scoop small spoonfuls amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of marinara sauce and then top with mushrooms. Continue until all filling, mushrooms and zucchini are used up. The top layer should be zucchini and then sauce. 
  5. Bake covered for 40 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
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