Plant-Powered "Beefy" Lasagna

Tofu Basil Ricotta

• 1 (14–16 oz) block organic firm tofu, drained

• ¼ cup nutritional yeast

• 2–3 tablespoons fresh lemon juice

• ¾ cup fresh basil, packed

• ½ teaspoon sea salt

• ½ teaspoon cracked black pepper

• 1 teaspoon Italian seasoning

“Beef” & Mushroom Filling

• 16 oz plant-based ground “beef” (such as Beyond Meat)

• 1 cup sliced mushrooms

• 1–2 tablespoons tamari

Lasagna

• 1 jar (24–28 oz) tomato or marinara sauce

• Uncooked lasagna noodles

• 1–1½ cups vegan shredded cheddar cheese (such as Vio Life)

• 1 red onion, thinly sliced or diced (used raw in the layers)

• Italian seasoning, for topping

1. Prepare the Tofu Basil Ricotta

Add tofu, nutritional yeast, lemon juice, basil, sea salt, black pepper, and Italian seasoning to a food processor.

Pulse until crumbly (do not blend smooth). Set aside.

2. Cook the “Beef” Filling

In a skillet over medium heat, cook the plant-based ground “beef” first.

About halfway through cooking, add the sliced mushrooms and cook until heated through and lightly browned.

Stir in tamari and remove from heat.

3. Assemble the Lasagna

• Spread a thin layer of tomato sauce on the bottom of a baking dish.

• Layer in this order:

• Thin layer of raw red onions

• Lasagna noodles

• Tomato sauce

• Tofu basil ricotta

• Thin layer of vegan cheddar cheese

• Repeat layers: 6. Lasagna noodles 7. Tomato sauce 8. “Beef” and mushroom mixture 9. Cheese

• Finish with a final layer of noodles, sauce, and cheese, and sprinkle lightly with Italian seasoning.

4. Bake

Bake at 350°F for 65–70 minutes, until noodles are tender and the top is bubbling.

Let rest 10–15 minutes before slicing so it sets.