Description

A comforting and satisfying lasagna layered with tender lasagna noodles, a creamy tofu ricotta filling, vibrant spinach, and a rich marinara sauce.

Ingredients

• 9 lasagna noodles
• 1 (24 ounce) jar marinara sauce
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Tofu Ricotta

• 1 block (14 ounces) firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a food processor or blender, combine tofu ricotta ingredients until smooth and creamy.
3. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
4. Top with a layer of lasagna noodles, followed by a layer of tofu ricotta, spinach, and marinara sauce. Repeat layers, ending with marinara sauce.
5. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until heated through and bubbly.

Suggested Drinks

Chianti Classico: A medium-bodied red wine with notes of cherry, plum, and spice. Chianti Classico pairs beautifully with the rich tomato sauce and earthy flavors of the lasagna.

Pinot Grigio: A light and crisp white wine with citrus and floral notes. Pinot Grigio complements the creamy tofu ricotta and balances the acidity of the tomato sauce.

Non-Alcoholic Option

Sparkling Raspberry Lemonade: The tartness of raspberries and lemons cuts through the richness of the lasagna, while the bubbly texture adds a festive touch.