Vegan Lasagna: Ricotta's Revenge. This does take a bit of prep work - but if you have a food processor it will go fairly quickly. The Ricotta was something I had to dig around for. Some people use Tofu, some use Cashews, some even use Tahini?

This vegan lasagna is the real deal—hearty, full of protein and a vegan spinach ricotta. Absolutely delicious for vegans and omnis alike :) Despite the fact that I call myself "The Viet Vegan", there are many aspects to me that are very Canadian. Adding ricotta to lasagna is popular in the United States and it stems from Southern Italy. You can cook Vegan Lasagna: Ricotta's Revenge using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vegan Lasagna: Ricotta's Revenge

It's 1 box of lasagna noodles.
You need 1 quart of pasta sauce.
You need 1 tbsp of olive oil.
Prepare 1 lb of extra firm tofu.
You need 1 cup of spinach leaves.
Prepare 2 clove of garlic.
Prepare 1 small of onion.
Prepare 8 oz of mushrooms.
You need 1/3 cup of olives, sliced.
It's 8 of Vegan Mozzarella (i like daiya).
It's 1 of salt & pepper.
Prepare 1 of fresh Italian herbs (recommended).
You need 1 of fresh tomato (recommended).

This tradition reaches its apex with the elaborate lasagne con la ricotta which is enjoyed often, especially during Carnival time in Naples. It is a distinctly different approach than the lasagna preferred in Tuscany and. The tofu ricotta tastes just like the real stuff! I feel like I've said this in every post lately, but how the heck are we already halfway through summer?!

Vegan Lasagna: Ricotta's Revenge step by step

Preheat oven to 400. Boil noodles al dente according to package directions, or use no boil I won't judge you. These next steps can be done simultaneously: while your water is boiling, start the saute, while that's cooking down make the ricotta and it'll go pretty fast..
Saute onion a few minutes over medium heat, add 2 cloves garlic, black pepper. Add sliced mushrooms, turn heat to medium-low, add pinch of salt and cover. Saute until mushrooms become opaque and drop their (delicious) liquid, about ten minutes. Uncover, turn the heat up to medium high and reduce liquid, about five minutes. If you get any stuck to the pan, deglaze with balsamic. Add olives at the end. If you have any fresh Italian herbs, add them too!.
Make tofu ricotta. Drain tofu and add to food processor or blender. Add spinach and 2 cloves garlic. Blend quickly while slowly adding olive oil. You're not trying to liquefy it, just a few seconds should do..
Build the lasagna. In a 9x13ish baking pan or large cast iron skillet, add olive oil and thin layer of pasta sauce. Lay down one layer of noodles, top with tofu ricotta. Another layer of noodles, add mushroom saute. I like to throw a little sauce in that layer bc i don't want it to be too dry in the middle. Top with another noodle layer, then dump the rest of the sauce on top. Cover and bake at 400 for 20 minutes..
Uncover and top with your favorite vegan pizza cheese (I like daiya). Fresh tomato slices also heavenly. Really anything you'd top a pizza with, you're going to like here. Bake another 10-15. Let it cool at least ten minutes before serving..

There's also time for a steaming hot pan of vegan zucchini lasagna smothered in tomato sauce and stuffed with tofu ricotta. I made these for National Lasagna Day! They're vegan lasagna roll ups with almond ricotta. Kiss traditional dairy-loaded lasagna goodbye forever! I decided to go rogue this time and roll up my noodles into these vegan lasagna roll up stuffed with homemade almond ricotta!