Easy Vegan Lasagne Ft Chad Sarno

Prepare the Tofu Spinach Ricotta:

1. Crumble the Tofu:
   • Crumble the pressed tofu into a bowl using a fork.
2. Add Flavorings:
   • Add minced or zested garlic, tahini, nutritional yeast (optional), sea salt, black pepper, vegan cream cheese, lemon zest, lemon juice, and nutmeg.
3. Mix Ingredients:
   • Mix all ingredients thoroughly.
4. Add Basil and Spinach:
   • Add chopped basil and blanched, chopped spinach.
   • Mix well to combine.

Assemble the Lasagna:

1. Preheat Oven:
   • Preheat oven to 375°F (190°C).
2. Sauce the Bottom:
   • Spread a layer of Nana's Red Sauce on the bottom of a casserole dish.
3. Layer Pasta:
   • Layer fresh pasta sheets over the sauce.
4. Add Ricotta:
   • Spread a layer of the tofu spinach ricotta over the pasta.
5. Add More Sauce:
   • Add a little more red sauce over the ricotta.
6. Repeat Layers:
   • Repeat layers of pasta, ricotta, and sauce.
   • Use plenty of layers of fresh pasta.
7. Add Vegan Parmesan:
   • Sprinkle vegan parmesan cheese over the top layer.
8. Fill Gaps (if using fresh pasta):
   • Fill in any gaps with ripped pieces of fresh pasta.
9. Final Layer:
   • Finish with a final layer of sauce and vegan parmesan.

Bake the Lasagna:

1. Bake:
   • Bake in preheated oven for 25-35 minutes.
   • Ensure the cheese is melted and bubbling, and the pasta is cooked.
   • The pasta exposed without sauce will get slightly crispy.
2. Rest:
   • Let the lasagna rest for about 15 minutes before slicing and serving.