Back with another recipe, mostly because I realized I make the whole thing from scratch and I get asked about it a lot. So here you go: a recipe guaranteed to please even your meat-eating family and friends, minus the cruelty.
Is this super healthy? Nope.
Is this the fastest recipe ever? Nope.
Is it really good and relatively easy? You bet.
Make the Marinara
Ingredients
- 2 x 28oz cans of crushed tomatoes
- 1 x 6oz can of tomato paste
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 Tbsp basil
- 1/2 Tbsp oregano
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 1 cup water
Put all the ingredients in a crockpot and cook on high for 4 hours or low for 8 hours. Adjust the seasonings to taste.
Alternatively, put all the ingredients in a large pot on the stove and simmer for an hour. Adjust seasonings to taste.
When the sauce is done, you can freeze half of it for another time. Use it for pasta, pizza, or as dipping sauce. It’s awesome.
Make the Tofu Ricotta
Ingredients
- 14oz block of firm tofu
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1 1/2 tsp salt
Put all the ingredients in a food processor and blend until smooth. Add more salt if desired.
Make the Lasagna
Ingredients
- Bag of frozen spinach
- Bag of Gardein beefles crumbles
- Box of lasagna noodles
- Batch of tofu ricotta (above)
- 1/2 batch homemade marinara (above)
Preheat oven to 350F. Spray a 9×13″ casserole dish with cooking spray.
Cook the lasagna noodles according to package directions. Drain and set aside.
Thaw the spinach in the microwave and drain out any excess liquid. Fold it into the tofu ricotta and set aside.
Simmer the marinara on the stove and add the beefless crumbles. Cook until warmed through. Set aside.
Assemble the lasagna: Spoon about 1/2 cup of the sauce onto the bottom of the casserole dish and spread in an even layer. Repeat the following layers until your dish is full or you run out of ingredients (I usually get 2-3 layers out of it):
- Noodles
- Ricotta and spinach mixture
- Sauce
End with sauce on top of the last noodle layer.
Bake uncovered for 30 minutes, or until bubbly. Nom responsibly.
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