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Vegan Lasagna with Spinach Tofu Ricotta

The Viet Vegan
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/2 tsp

Garlic powder/granulated garlic

1/2

Lemon

3 cups

Spinach, frozen

1

Yellow onion, medium

454 g

1 block firm tofu, firm

2 tbsp

Tahini

1 1/2

jars Tomato basil pasta sauce

1 tsp

White miso

1

box Lasagna noodles

1/4 cup

Nutritional yeast

1

Salt

1 tbsp

Cooking oil

1 cup

Cheese, vegan

1

bag Of beefless crumbles (i used gardein 13.7 oz / 390 g, but you can use two packets of the yves brand original too)