I got really excited when I saw Tofutti ricotta at the grocery store, so we spur of the moment had lasagna for dinner. It’s homemade as opposed to frozen…but I used packaged noodles and a spaghetti sauce we really like. I also just kind of threw in whatever veggies we had, next time I’ll add more. While I was making it, I was afraid it wouldn’t be saucy enough, but in the end one jar of sauce was good for 3 layers. I started this an hour and a half in advance, but it’s super simple and 45 minutes of that is baking.
- lasagna noodles
- 2 tbsp olive oil
- 2 cloves garlic
- veggies..I used 3 handfuls of fresh spinach, fresh mushrooms, half a bag of frozen kale, and some frozen peppers
- ricotta (I used Tofutti brand)
- 1 or 2 jars of spaghetti sauce
- salt & pepper to taste
Heat oven to 375.
Cook lasagna noodles according to the package.
Heat the oil and garlic on medium-high heat for 1 to 2 minutes. Add in veggies. Reduce to low heat and cover. Let cook while noodles are cooking approx 10-12 minutes.
Mix ricotta into the veggies. Salt and pepper to taste.
To assemble, in a 9x13in pan, put a thin layer of sauce, a layer of 4 noodles, the ricotta & veggie mixture, and another layer of sauce. Continue layering this way, noodles, ricotta, sauce, etc. Ending with sauce on top. I got 3 full layers with the above ingredients.
I sprinkled some salt, garlic, and nutritional yeast on top.
Cover with foil and bake for 45 minutes.
Veggies mixed with the ricotta.
First layer of sauce, then noodles.
Thin layer of ricotta.
3 layers assembled.
A sprinkle of nutritional yeast for an extra cheesy flavor plus a little b12.
Fresh out of the oven.