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Gluten Free Vegan Lasagna with Easy Tofu Ricotta

This Gluten Free Vegan Lasagna with Easy Tofu Ricotta is a high protein, gluten-free, vegan recipe that's full of vegetables for dinner!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

Equipment

  • High-speed blender or food processor
  • Casserole Dish

Ingredients
  

For the Lasagna

  • 2 large uncooked sweet potatoes cut into medium-thick circular slices
  • 3 cups fresh spinach
  • ½ cup vegan pesto omit if desired
  • ½ 700 mL bottle vegan red pasta sauce

For the Tofu Ricotta

  • ½ medium lemon juiced
  • 2 tbsp nutritional yeast
  • ½ 350g block extra-firm tofu
  • pink salt to taste

Instructions
 

For the Tofu Ricotta

  • Blend together all tofu ricotta ingredients until a thick ricotta-cheese-like mixture forms.

For Assembling

  • Preheat oven to 375 degrees F.
  • In a casserole dish, put a layer of sauce to cover the bottom of the dish.
  • Next, add a layer of spinach on top. Then the sweet potato slices, arranged next to each other in one layer.
  • Then top with some of the tofu ricotta mixture, then pesto on the top layer. Repeat this layer 2-4 times, depending on how many layers you want and how much you put on each layer.
  • Bake in the oven for about an hour with aluminum foil covering the top.
  • Keep the lasagna in the oven until you can easily poke a fork in the sweet potatoes, to make sure they're fully cooked.
  • Once cooked, remove the dish from the oven.
  • Cut into individual servings and enjoy!

Notes