This was an amazing recipe - especially the tofu ricotta. The whole thing took a while, especially since it calls for regular lasagna noodles, not the no-cook variety. I used Green lentil lasagne noodles by Explor, and although they were oven-ready, I cooked them for about 4 minutes beforehand. The dish was really good - loved the roasted fennel, and while the mixed veggies were roasting, I prepared the ricotta.
I used the veggies as described, and added red pepper as well. The tomatoes end up a little bitter, so might substitute something else.
https://www.loveandlemons.com/vegetarian-lasagna/
Ingredients
Roasted Vegetables (yield 5 heaping cups raw veggies)
- 1 large leek, white and light green parts, chopped
- ½ medium red onion, chopped into ½-inch pieces
- 1 fennel bulb, chopped into ½-inch pieces
- 2 carrots, slice into thin rounds
- 8 ounces cremini mushrooms, stemmed and halved
- 1 zucchini, sliced into ¼-inch thick half moons
- 12 cherry tomatoes, left whole
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
"Ricotta" Filling
- 23 ounces extra firm tofu, drained and patted dry
- ¼ cup nutritional yeast
- juice and zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
- ½ cup loose-packed fresh basil
For the lasagna
- 12 lasagna noodles*
- 24 ounces store-bought or Homemade Marinara
- 1 packed cup chopped kale
- 2 cups grated smoked mozzarella cheese
- sliced basil, for garnish