NUTRITION

SERVINGS

INGREDIENTS

4 oz Firm tofu

3 tbsp Nutritional yeast

1 oz Red lentil lasagna noodles

2 cup Fresh spinach

0.75 cup Marinara sauce

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 oz Vegan mozzarella shreds

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a food processor, pulse the firm tofu, nutritional yeast, lemon juice, garlic powder, sea salt, and black pepper until the mixture reaches a creamy ricotta-like consistency.

• 3

  Roughly chop the fresh spinach and fold it into the tofu mixture until evenly distributed.

• 4

  Spread a thin layer of marinara sauce across the bottom of a small oven-safe baking dish.

• 5

  Place a layer of red lentil lasagna noodles over the sauce, then spread half of the tofu-spinach mixture on top.

• 6

  Repeat the layers with more noodles, the remaining tofu mixture, and the rest of the marinara sauce.

• 7

  Sprinkle the vegan mozzarella shreds evenly over the top layer of sauce.

• 8

  Cover the dish tightly with foil and bake for 25 minutes.

• 9

  Remove the foil and bake for an additional 10 minutes until the edges are bubbly and the cheese has melted.