NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Tomato puree

0.5 tbsp Red lentils

7 oz Extra firm tofu

0.25 tbsp Raw cashews

4 tbsp Nutritional yeast

1 tsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 cup Fresh spinach

0.5 cup Sliced mushrooms

0.5 sheets Brown rice lasagna noodles

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a small saucepan, combine the tomato puree, red lentils, and dried oregano. Simmer over low heat for 10-12 minutes until the lentils are tender and the sauce has thickened.

• 3

  While the sauce simmers, place the extra firm tofu, raw cashews, nutritional yeast, lemon juice, garlic powder, onion powder, sea salt, and black pepper into a food processor. Pulse until the mixture reaches a creamy, ricotta-like consistency.

• 4

  In a non-stick skillet over medium heat, sauté the sliced mushrooms and fresh spinach for 3-4 minutes until the mushrooms are soft and the spinach is fully wilted.

• 5

  To assemble, spread a thin layer of the lentil marinara at the bottom of a small oven-safe baking dish. Add one sheet of brown rice lasagna noodles (break to fit if necessary), followed by a layer of the tofu-cashew ricotta and the sautéed vegetables.

• 6

  Repeat the layers, finishing with a final layer of lentil marinara on top.

• 7

  Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the edges are bubbling and the top is set.

• 8

  Let the lasagna rest for 5 minutes before slicing to allow the layers to firm up.