VEGETARIAN LASAGNA WITH TOFU RICOTTA

Shredded provolone is like mozzarella in texture, but with fuller flavor. To make this vegan-friendly, sub with a plant-based Italian-blend or mozzarella.

Makes 16 servings Total time: 2 hours

SAUTÉ:

½ cup minced onion

2 Tbsp. minced garlic, divided 1 Tbsp. Italian seasoning ½ tsp. red pepper flakes

5 Tbsp. olive oil, divided 1 can crushed tomatoes (28 oz.) 1 can tomato sauce (8 oz.)

SAUTÉ:

1 medium zucchini, diced 8 oz. cremini mushrooms, sliced 1 cup each diced red onions, carrots, red bell peppers, and fennel bulb

ADD:

14 oz. firm tofu, drained and broken into pieces 3 cloves garlic, chopped 1 tsp. minced lemon zest ¼ cup lemon juice

2 Tbsp. nutritional yeast 1 pkg. frozen spinach (10 oz.), thawed and squeezed dry Salt and black pepper to taste

COOK:

12 oven-ready lasagna sheets

(12 oz. pkg.)

1 lb. provolone, shredded ¼ cup grated Parmesan

Sauté minced onion, 1 Tbsp. minced garlic, Italian seasoning, and pepper flakes in 1 Tbsp. oil in a saucepan over medium-high heat until onion softens, 3 minutes. Add crushed tomatoes and tomato sauce; simmer marinara 10 minutes.

Sauté zucchini, mushrooms, diced onions, carrots, bell peppers, fennel bulb, and remaining 1 Tbsp. minced garlic in 2 Tbsp. oil in a sauté pan over medium heat until softened, about 10 minutes.

Add tofu, 3 garlic cloves, zest, lemon juice, nutritional yeast, and remaining 2 Tbsp. oil to a food processor; process until smooth and creamy, scraping sides as needed. Add spinach; pulse to combine. Season tofu ricotta with salt and black pepper.

Preheat oven to 400°. Coat a 9×13-inch baking dish with nonstick spray.

Line two baking sheets with foil; coat with nonstick spray.

Cook lasagna sheets in a pot of boiling salted water until pliable,

2 minutes; transfer to prepared baking sheets.

Spread ¾ cup marinara on bottom of prepared dish; top with three lasagna sheets, ¾ cup tofu ricotta,

1 cup marinara, one-fourth vegetable filling, and ¾ cup provolone. Repeat layering with lasagna sheets, tofu ricotta, marinara, vegetable filling, and provolone; cover lasagna.

Bake lasagna, covered, 25 minutes; uncover, sprinkle with remaining provolone and Parmesan, then continue baking until golden and bubbly 20–25 minutes more. Let lasagna rest 15 minutes before slicing and serving.

Per serving: 272 cal; 15g total fat (6g sat); 26mg chol;

418mg sodium; 21g carb (3g fiber, 4g total sugars);

15g protein

Sautéing THE VEGETABLES BEFORE ADDING THEM TO THE LASAGNA HELPS REMOVE EXCESS MOISTURE AND CONCENTRATES THEIR FLAVORS, WHILE HELPING TO PREVENT SOGGY LASAGNA.