I love lasagne and this is one of my favs!!
The tofu ricotta really makes it.

The loose recipe is as follows:
You’ll need a packet of lasagne sheets.
2 tins of pasta sauce or make your own.

Ricotta filling:
1 block of tofu
½ a cup of nutritional yeast
1 packet of frozen spinach
2 cloves of garlic
Salt and Pepper to taste
Tsp of vegeta veg stock if you have it.
½ cup of soy milk (or until it’s a ricotta texture)
Handful of basil or parsley to take this to the next level.

Use a food processor to make the tofu mix into a ricotta type texture.

Layer the 3 components, starting with pasta sauce.
You want to have moisture around the sheets so they cook.

Top with nutritional yeast, tomatoes, or vegan cheese if you’re not in a weight-loss phase.

Cook at 180°C for about 10 - 20 minutes until pasta is soft.

Enjoy with a big side of veg.

For my bolognese recipe see below!
https://www.chelseamae.com/loaded-bol...

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