Lasagna for Dinner

I feel like I can rarely cook fun vegan things for my family because, although they try everything, they are pretty picky in what they do and do not like. My mom encouraged me to make something a little different so I made vegan lasagna and got a great response! Because I was in a rush, I didn't cook it how you're normally supposed to.

1. I made TOFU RICOTTA like Lauren makes on Hot for Food but I cooked it in a saucepan so it was a bit dryer

- 1 block extra firm tofu, crumbled

- 1/4 C nutritional yeast

- 2 garlic cloves, minced

- 2 tsp olive oil

- 2 tsp lemon juice

- 1 tsp vegetable stock paste

- 1/2 C fresh basil, finely chopped

- 1/2 tsp sea salt

- 1/2 tsp ground pepper

2. Then I SAUTÉED SPINACH by frying some garlic and then adding the frozen spinach and salt

3. My mom made a quick TOMATO SAUCE by adding the ingredients below to a saucepan and letting it simmer for 45 min

- 2 28oz cans of whole tomatoes

- 10 tbs butter

- 2 onions, peeled and cut in half

- salt

4. I boiled BROWN RICE PASTA

5. I assembled all the different parts in layers and added a couple dollops of Miyokos vegan mozzarella on top just for fun. Then I covered it with aluminum foil and stuck it in a 300 degree oven until everything else was ready (maybe 10 min)

6. I served it with PEAS which I think was necessary because it added a pop of sweetness to the lasagna

Although it took me an hour to make, it's pretty easy, healthy and very tasty (definitely needs peas though) SaveSaveSave