I had such great intentions on getting this recipe out a few weeks ago. But then life happened, we went out of town for my daughters tumbling meet, the flu hit our home and in the process of it all, we are also trying to sell our home. Having photo props laying around everywhere make it incredibly difficult to sell a home. I did manage to get a few great “before” shots, you know, the ones when all the ingredients are out and look so pretty.
But when the time came to actually take a photo of the lasagna itself, well that was just a bummer! The lighting just doesn’t hit right in the latter part of the day and being a perfectionist, I just didn’t write the blog if the photo wasn’t good enough.
However, that seems rather petty when I think of it. Because this recipe is AMAZING! Whether you are vegan, vegetarian, have food allergies or just trying to eat less meat, then this recipe is for you!
This recipe is really adaptable. This time around I also used zucchini strips which added a layer of taste. However, I do prefer the recipe without which is why its not included below. You could also use whatever meat or meat substitute you prefer, however, I do suggest you at least try the Tofurky Italian sausage as it adds so much more flavor! The biggest thing that I did on this recipe is create my own ricotta from tofu since we have a dairy allergy. If you do not, then obviously you can use your traditional ricotta in place of this, OR, even a cashew ricotta would work wonderfully with this recipe (but we also have a nut allergy). This recipe includes the tofu ricotta, since that is our safe option and it quite tasty in the lasagna.
Depending on your family size, this lasagna recipe feeds our family of 5 for about 2 days, sometimes 3 depending on what I pair this with. I still love my lasagna with a “safe” bread and salad, because you can never eat too many veggies. However you like to “pair” your dish, or what veggies you may want to add to this lasagna, I can guarantee it’ll be one dish that your meat-eating friends will love as well!
Full of nutrients and flavor, this hearty lasagna will be one that reminds you just how amazing Italian food is.
1 Box of Whole Wheat or Brown Rice Lasagna Noodles
2 Cups fresh Spinach leaves
2 Bell Peppers, chopped (Or you can use 1 C. Broccoli, chopped)
1 Cup Chopped Mushrooms
1/2 Onion, chopped
2 Jars Marinara Sauce (I used Tomato Basil flavor)
4 Vegan “Italian” sausages cut into cubes (Tofurky’s are amazing)
1 lb. Extra firm tofu
Juice of 1 lemon
1 minced garlic clove
2 TB. nutritional yeast
1/2 tsp. sea salt
1/2 tsp. black pepper
4 TB. Sundried tomatoes chopped
1 TB dried Basil
1 tsp. dried Oregano
1/2 package of shredded Mozzarella Cheese (DAIYA brand is awesome)
1. If noodles need to be cooked, follow manufacturers directions.
2. Drain tofu and wrap in paper towel. Place on a plate then place a heavy pan on top of it and let it sit for about 10 minutes to press out some of the liquid. Drain liquid.
3. Crumble tofu in a bowl. Add juice from lemon, garlic, nutritional yeast, salt and pepper, tomatoes, basil and oregano. Then use a potato masher to blend it all together until it resembles ricotta.
4. In a large saucepan, add 2 TB olive oil and saute “sausage” cubes. Use the potato masher again and break into smaller pieces. Add onions, mushrooms & peppers (or broccoli) and saute for a few minutes.
5. Add sauce to pan with “sausage” and veggies and simmer about 10 minutes so all flavors blend.
6. Preheat oven to 425.
7. Using a glass dish (9×13) start layering process: sauce, noodles, spinach, tofu ricotta, cheese. You should have 3 layers of noodles then end with sauce and cheese.
8. Cover with foil and bake 30 minutes. (If you are using noodles that do not have to be boiled first, bake 40 minutes).
9. Uncover and bake 10 more minutes so cheese melts on top.
- Looking for a simpler recipe? Just modify this one a little. When I’m short on time, I simply use spinach, cheese and my homemade ricotta for a more cheesey lasagna. Layer extra noodles for an extra tall slice.
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