Ingredients

Ricotta Cheese

• One 14-ounce block extra-firm tofu, drained
• 3 garlic cloves
• 1/4 cup nutritional yeast flakes
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Veggies 

• 8-10 ounces button mushrooms, sliced
• 1 onion, diced
• 1 red or yellow pepper, small diced
• 1 small zucchini, diced
• 10 ounces fresh spinach

Marinara Sauce

• One (24-ounce) jar marinara sauce (low sodium, low fat) 
• 28 ounce can crushed or diced tomatoes

Pasta

• 12 Lasagna Noodles, uncooked (brown rice or whole wheat)

Directions

1. Preheat oven to 375°F.
2. For the Vegan Ricotta Cheese, place all the ingredients into a food processor.  Blend continuously until smooth and creamy.  Set aside. 
3. In a 9 x 13 in casserole dish, assemble your lasagna in this order: 1/2 cup marinara sauce, 4 noodles, half of the ricotta, half of the spinach and mushrooms, 1 3/4 cup marinara sauce, 4 noodles, remaining ricotta, remaining spinach and mushrooms, 1 3/4 cup marinara sauce, 4 noodles, and remaining marinara sauce. (Lasagna noodles are layered uncooked.)
4. Bake for 60-80 minutes.  Brown rice pasta will cook faster than whole wheat pasta.
5. Let stand for 20-30 minutes before serving.  

Tips & Hints

• I make this lasagna with uncooked lasagna noodles, which shortens the prep time.  I have used many types of lasagna noodles, but our favorite is the brown rice version.
• I often add extra veggies to the lasagna.  Feel free to try roasted red peppers, broccoli, kale, or whatever you have on hand.  
• It is also fun to make vegan "pesto style" ricotta by blending fresh basil into the vegan ricotta.
• This dish is even better the next day because the flavors are more pronounced and the texture is firmer.