Ingredients:

  • 800g high-quality marinara sauce
  • 300g steamed brown lentils, pre-cooked
  • 2g smoked paprika
  • 60g fresh baby spinach, chopped
  • 0.5 tsp red pepper flakes
  • 400g extra-firm tofu, drained
  • 15g nutritional yeast
  • 15ml fresh lemon juice
  • 5g garlic powder
  • 3g sea salt
  • 30ml extra virgin olive oil
  • 250g no-boil oven-ready lasagna noodles
  • 200g vegan mozzarella shreds

Instructions:

  1. In a food processor, combine tofu, nutritional yeast, lemon juice, garlic powder, sea salt, and olive oil. Pulse until it reaches a grainy, ricotta-like consistency with visible curds.
  2. In a large mixing bowl, combine the marinara sauce, pre-cooked lentils, smoked paprika, and red pepper flakes to create the lentil bolognese.
  3. Spread 1 cup of the lentil bolognese at the bottom of a 9x13 inch baking pan to prevent sticking.
  4. Layer lasagna noodles over the sauce, followed by 1/3 of the tofu ricotta, a layer of sauce, and a handful of chopped spinach.
  5. Repeat the layering process (noodles, ricotta, sauce, spinach) two more times. Finish with a final layer of noodles topped with the remaining sauce and vegan mozzarella shreds.
  6. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and edges are crisp.