Vegan Lasagna with Tofu Ricotta

🥘 Ingredients

• extra-firm tofu 1
• nutritional yeast ¼ cup
• garlic powder ½ tsp
• onion powder ½ tsp
• sea salt 1 tsp
• black pepper ½ tsp
• extra virgin olive oil 1 ½ tbsp
• fresh basil 10-15
• lemon 1
• vegan parmesan 2 tbsp
• medium butternut squash 1
• Extra
• Sea
• Freshly
• garlic cloves 4
• shiitake mushrooms or mushrooms of choice 16 oz
• shallots 5-6
• fresh thyme sprigs 10-15
• large handful of fresh sage leaves 1
• vegan butter or coconut oil at room temperature 2 tbsp
• marinara sauce 24 oz
• package no-boil whole wheat lasagna noodles 1
• vegan parmesan 2 tbsp
• A few leaves fresh basil or flat-leaf parsley

1. 1

   For the tofu ricotta: extra-firm tofu , nutritional yeast , garlic powder , onion powder , sea salt , black pepper , extra virgin olive oil , fresh basil , lemon , vegan parmesan , medium butternut squash , Extra virgin olive oil for cooking vegetables and greasing pan, Sea salt, Freshly cracked black pepper, garlic cloves , shiitake mushrooms or mushrooms of choice , shallots , fresh thyme sprigs , large handful of fresh sage leaves , vegan butter or coconut oil at room temperature , marinara sauce , package no-boil whole wheat lasagna noodles , vegan parmesan , A few leaves fresh basil or flat-leaf parsley .
2. 2

   Arrange a rack in the middle of the oven. Preheat oven to 400°F / 205°C.
3. 3

   For the Tofu Ricotta, place the unwrapped tofu on a cutting board or plate. Wrap with a few paper towels. Place a heavy can of beans or several books on top of the tofu to press out the excess water. Do this for 30 minutes or so.
4. 4

   Meanwhile, make the butternut squash. Simply slice the squash in half, vertically. Scoop out the seeds and stringy flesh. Lightly brush the flesh of each half with olive oil and salt and pepper. Place skin-side down on a baking sheet lined with parchment paper or aluminum foil. Bake in the oven for 40-45 minutes until the flesh is fork-tender and soft.
5. 5

   Reduce the oven temperature to 350°F / 175°C.
6. 6

   While the squash is cooling, make the mushroom and shallot mixture. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the garlic cloves and cook for 30 seconds until fragrant. Add the mushrooms, shallots, and the thyme sprigs, and salt and pepper to taste. Cook for 7-9 minutes until browned, and discard the thyme sprigs.
7. 7

   In the same skillet, heat 1/2 tbsp of olive oil over medium-high heat. Once the oil is hot, add 6-8 sage leaves at a time, and fry for 5 seconds on each side. Drain on a paper towel, and repeat with remaining leaves.
8. 8

   Once the butternut squash is cool, remove the skin. If it is tender, the skin should be easy to take off. Put the cooked squash in a bowl. Add vegan butter (or coconut oil) and salt and pepper to taste. Use an immersion blender or potato masher to mash the squash, as you would for mashed potatoes.
9. 9

   To make the Tofu Ricotta: Crumble the pressed tofu into large chunks and put in a food processor. Add the remaining ingredients and blend until you have a creamy texture like ricotta cheese. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
10. 10

    To assemble the lasagna: Lightly oil the bottom of a 13x9” (3.3 L) baking dish. Pour about 1 cup of marinara sauce onto the bottom of the pan. Top with 4 no-boil lasagna noodles. Spread the noodles with butternut squash mash, top with mushroom and onion mixture, scatter a few crispy sage leaves, add a layer of Tofu Ricotta and spread it out, and finally top with a layer of marinara sauce. Repeat the layers, ending with marinara sauce.
11. 11

    Cover the pan with aluminum foil and bake for 20 minutes . Uncover the pan and top with 2 tbsp of vegan parmesan cheese, if desired. Bake uncovered for an additional 20 minutes.
12. 12

    Top with fresh basil or parsley leaves.