Carrot and Spinach Veggie Lasagna

We’re bringing a new spin to traditional lasagna! By swapping the meat for veggies, like spinach and carrot, and ricotta cheese for tofu ricotta you’ll have a healthier, cruelty free, vegan meal. We’ve often made spinach lasagna, but have never added carrots to it. Until now! If you’re all about the veggie love, like we are, then you’re really going to enjoy our CARROT AND SPINACH VEGGIE LASAGNA. So, let’s get cooking! Oh, by the way— it’s even better the next day at room temperature. It tastes like some pasta loving italian inspired no bread needed sandwich! It’s amazing!! Okay. Now let’s get cooking.

CARROT AND SPINACH VEGGIE LASAGNA

INGREDIENTS:

*box of oven ready lasagna noodles

*28 ounce can crushed tomatoes

*1 cup cooked spinach

*2 carrots, thinly sliced, cooked until tender

*dried oregano

*dried basil

*nutritional yeast

*(vegan) mozzarella

*Tofu Ricotta (keep scrolling for recipe)

*salt & pepper to taste

METHOD:

*Preheat the oven at 375°F

*In an 8×8 baking pan spoon in enough crushed tomatoes to cover the bottom of the pan.

*Next add a layer of lasagna noodles. Keep in mind, you’ll have to break the noodles a bit so they fit in the pan properly. Kinda like a puzzle!

*Spoon enough tofu ricotta to cover the noodles.

*Next cover the tofu ricotta with a layer of cooked spinach.

*Add another layer of lasagna noodles over the spinach. 

*Spoon more crushed tomatoes to cover the noodles.

*Over the crushed tomatoes place a layer of cooked carrots.

*More tofu ricotta goes over the carrot layer.

*One last layer of lasagna noodles goes over the tofu ricotta.

*Spoon the last of the crushed tomatoes over the noodles and sprinkle the top with dried oregano, basil, nutritional yeast, mozzarella, and salt & pepper.

*Bake at 375°F covered with aluminum foil 40-45 minutes. After the 45 minutes, uncover, turn heat down to 350°F  and bake for another 10-15 minutes until the noodles are done. Enjoy!

TOFU RICOTTA:

INGREDIENTS:

*¼-½ cup aquafaba

*4 ounces firm tofu, dried and crumbled

*6 ounces (vegan) mozzarella cheese

*2 Tablespoons nutritional yeast

*1 Tablespoon dried basil

*1 Tablespoon dried parsley

*1 Tablespoon dried oregano

*1 teaspoon onion powder

*1 teaspoon garlic powder

*salt & pepper to taste 

METHOD:

*Place all ingredients in a mixing bowl. Fold together until combined.