Vegan Lasagna al Forno
Layered pasta with tofu ricotta and tomato sauce.
- prep 20 min
- cook 40 min
- total 60 min
- serves 6
- intermediate
- vegan
- Italy
Ingredients
- 250 g lasagna sheets
- 400 g tofu
- 600 ml tomato sauce
- 200 g spinach
- 30 g nutritional yeast
- 10 g basil
Steps
- Crumble tofu with nutritional yeast and basil.
- Wilt spinach.
- Layer sauce, pasta, tofu ricotta, spinach.
- Top with sauce.
- Bake at 200°C for 35 minutes.
≈ 420 kcal · 20 g protein · 52 g carbs · 14 g fat — per serving, estimate