NUTRITION

SERVINGS

INGREDIENTS

1.5 sheets whole wheat lasagna noodles

6 oz firm tofu

0.25 cup cooked green lentils

0.5 cup marinara sauce

4 tbsp nutritional yeast

0.25 oz raw cashews

1 cup fresh spinach

0.25 cup soy crumbles

1 tsp garlic powder

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 375°F and soak the raw cashews in hot water for 15 minutes, then drain.

• 2

  In a high-speed blender or food processor, combine the soaked cashews, firm tofu, nutritional yeast, lemon juice, garlic powder, sea salt, and black pepper, pulsing until a smooth, ricotta-like consistency is achieved.

• 3

  In a small mixing bowl, stir together the marinara sauce, cooked green lentils, soy crumbles, and dried oregano.

• 4

  In a small, oven-safe baking dish, spread two tablespoons of the lentil-marinara sauce on the bottom to prevent sticking.

• 5

  Place a portion of the lasagna noodles over the sauce, followed by a layer of the tofu-cashew ricotta and a handful of fresh spinach.

• 6

  Repeat the layers of sauce, noodles, and ricotta until all ingredients are used, ending with a layer of sauce and a dollop of ricotta on top.

• 7

  Cover the dish tightly with foil and bake for 25 minutes; remove the foil and bake for an additional 10 minutes until the edges are bubbling and the top is slightly golden.

• 8

  Allow the lasagna to rest for 5 minutes before serving to ensure the layers set properly.