Ingredients
– Tinkyada brown rice lasagna noodles
– One container of cherry tomatoes
– Two large tomatoes
– 1/2 of a red onion
– three cloves of garlic
– Three pitted dates
– 2 to 3 tablespoons of sun-dried tomato
– Two medium zucchini
– 4 cups of sliced mushrooms
– 1 pound of extra firm silken tofu
– One cup of nutritional yeast
– Lemon juice
– Sea salt
– Coarsely ground black pepper
– Italian seasoning
– garlic powder
– Dried sage
– Dried thyme
– Liquid smoke
– Olive oil
Instructions
The Sauce
Place the following ingredients in a high-speed blender and blend until creamy
– 1/2 of a red onion
– The dates
– Three cloves of garlic
– an entire container of cherry tomatoes
– Italian seasoning, 1 to 2 teaspoons of sea salt, coarsely ground black pepper
– 2 to 3 tablespoons of sun-dried tomato paste
The Fillings
– Slice the zucchini in roughly 1-inch diameter sections
– Lightly sauté the zucchini in salt and pepper and olive oil, Then set aside
– Sauté the sliced mushrooms in olive oil, Sea salt, black pepper, garlic powder, sage, thyme
– Thinly slice the two large tomatoes and season with salt, garlic powder, dried basil
Tofu Ricotta
Place the following ingredients in a food processor and blend until creamy:
– 1 pound of extra firm silken tofu
– One cup of nutritional yeast
– 1/2 teaspoon of liquid smoke
– 1 tablespoon of lemon juice
– Salt and pepper to taste
The pasta
– Prepare the pasta according to the instructions posted on packaging
Putting it all together
– Spread half of the tomato sauce on the bottom of the baking dish
– cover the baking pan with one layer of lasagna noodles
– Spread Tofu ricotta evenly over lasagna noodles
– place zucchini over the Tofu ricotta, and cover with another layer of lasagna noodles
– Spread more tofu ricotta over the next layer of noodles and layer with mushrooms
– cover the mushrooms with another layer of lasagna noodles, spread another layer of tofu ricotta over the pasta, and layer with the sliced and seasoned tomatoes
– cover the sliced and seasoning tomatoes with another layer of lasagna and cover it with the remainder of the sauce
– cover the lasagna baking dish with a layer of tinfoil and bake in the oven at 400° for 35 minutes