Vegetarian Lasagna

I had the biggest craving to make a lasagna for months. Last week I finally found the time and ingredients to go through with it! I looked over a few recipes, but in the end didn’t follow one.

Prep Time: 20 minutes max. Cook time: 45 minutes- 1 hour.

Ingredients:

  • 2 packages of firm tofu (mine were 12.3 oz.)
  • 1 small container of ricotta cheese (about 15 oz.)
  • 4 cups of shredded mozzarella cheese (divided into 3 and 1 cup measurements)
  • 3 medium zucchini
  • A few drops of cooking oil (avocado, olive, vegetable… whatever you like!)
  • No cook lasagna noodles (8 oz.)
  • Pasta sauce (I used a 25.5 oz. jar but ran out of sauce and had to go buy more)

This is what I did:

  • Preheat oven to 350 degrees.
  • Slice zucchini and heat in a pan with cooking oil until soft.
    Finished zucchini.
  • Crumble firm tofu into a large bowl. Combine ricotta and 3 cups of mozzarella.

    Lasagna filling should look like this

  • In a glass pan (I used two round dishes, but any pan or dish will work) layer sauce, noodles, zucchini and filling into the pan. Continue until you run out of ingredients.

    Layer One. Sauce, noodles and vegetables. Add filling and repeat.

  • Add remaining cup of mozzarella on top of lasagna. I added some parmesan cheese too, but that’s optional. Bake for 45 minutes to 1 hour.

    The pre-cooked meal should look like this.

  • When it’s done the cheese should be bubbly, melty and delicious looking. Enjoy!

    Eat!

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