The smell of cheese was too much for me.I wish I could say that about other vegan cheeses.
Hearty layers of vegan ricotta, spinach and simple marinara sauce make this the Best Vegan Lasagna. We were blown away – the best lasagna we’ve ever made. Yum!Drain a 16oz package of Extra Firm Tofu and then lay the whole block on some paper towels. We want to get as much water out of that block of Tofu as possible.The last 3 noodles go on top smothered by the rest of the marinara.what is the yeast for?
This sounds delicious!
It was fantastic and I was pleasantly surprised since I have not had success with tofu.
I experimented and combined the features I liked from several different recipes and I’m pretty happy with the results.Although I haven’t posted there myself, I’ve been reading your posts on McDougall boards for some time and recently checked out your fantastic blog.
Up to overnight – but at least an hour or so.
Thanks again for helping make my transition easier. Whole wheat lasagna noodles smothered in a rich marinara sauce, layered with a rich, creamy, tofu spinach ricotta ‘cheese…mmm.Another win with the non-vegan crowd last night! It's not only tasty but very easy to make. We followed the recipe faithfully, although we added black olives in one of the layers and extra garlic in the tofu ricotta.
This is a go-to recipe when your on a time crunch and need to throw something together Great recipe for Ricotta-Free Lasagna. It adds so much more texture and tenderness without getting mushy or overdone.
Tried this recipe but used dry yeast instead of nutritional. If you love this recipe, please come back and leave your feedback and star rating.Actually, I have not tried store bought vegan ricotta yet. I LOVE the ricotta portion of this recipe!! Then lay a big cookbook, or something heavy on top of that. This was my first time making a vegan lasagna and I used this recipe for the 'ricotta' portion.
Thanks for the kind comment and I’m so glad you liked the recipe!Nutritional Yeast is what gives it the cheesy flavor, without the dairy of course.I used gluten free pasta and the only type available at my store is the type that says no need to precook. You’ll want about 10 of them (1 extra in case any breaks).Finish making the cheese by adding the rest of the ingredients and pulse until well mixed.Haven’t tried…….be my guest to experiment and let me know if it works…I mean what’s not to love? I just want a good flavor, consistency and texture when I am eating vegan cheese.Thanks Nick, I’m so glad you like it!
Chuck – this is the best lasagna I’ve had in a long time.
Don’t worry if there’s still a few frozen pieces, it will break up.Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.Meanwhile, drain the cashews and add them to your food processor. Adjust the salt and pepper to your liking and your “ricotta cheese” is now ready to spread.Preheat your oven to 325 and get your lasagna pan out. Tofu Ricotta (vegan, gluten free) - This easy versatile recipe is perfect for lasagna, ravioli, pizza, calzones, or served as a dip. It spreads nicely, and it is creamy and savory.This Tofu Ricotta came about because I wanted to make Eggplant Lasagna. My partner and I made the lasagna this evening. They both should be ready to use by the time we’ll need them.How long should cashews be soaked for?