NUTRITION

SERVINGS

INGREDIENTS

0.75 oz chickpea lasagna noodles

10 oz firm tofu

1 tbsp nutritional yeast

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

0.25 cup marinara sauce

1 cup zucchini

1 cup red bell pepper

2 cup fresh spinach

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Arrange sliced zucchini and diced bell peppers on the sheet and roast for 15 minutes until tender and slightly charred.

• 3

  Boil the chickpea lasagna noodles for 2 minutes less than the package instructions to maintain a firm texture.

• 4

  In a food processor, pulse the firm tofu, nutritional yeast, lemon juice, sea salt, black pepper, and garlic powder until a velvety ricotta forms.

• 5

  Wilt the fresh spinach in a small pan with a tablespoon of water over medium heat until just soft.

• 6

  Spread a thin layer of marinara sauce in the bottom of a small baking dish to prevent sticking.

• 7

  Layer the noodles, tofu ricotta, roasted vegetables, and wilted spinach, repeating the process until all ingredients are used.

• 8

  Top with the remaining marinara and dried oregano, then bake at 375°F for 20 minutes until the sauce is bubbling and the flavors are melded.