Adapted from Love and Lemons
| Yield: 4 servings | Time: 1 hour |
¼ cup chopped walnuts
2 garlic cloves, chopped fine
7 ounces extra firm tofu
½ cup chopped zucchini
1 tablespoon lemon juice
½ teaspoon dried oregano
¼ teaspoon pepper flakes
½ cup chopped basil
½ teaspoon salt
Fresh ground pepper
5 ounces lasagna noodles
2 14.5 ounce can diced fire-roasted tomatoes
1 to 2 zucchini, sliced into thin planks
1 cup vegan parmesan (optional)
Preheat oven to 375F. Make the vegan ricotta by combining walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, pepper flakes, basil, salt and pepper in the bowl of a food processor. Process until mixture reaches a spreadable consistency, add more salt and pepper to taste.
Cook pasta according to the instructions on the package, until the pasta is just al dente. Drizzle a 9x13 pan with some olive oil. Then begin layering ⅓ of tomatoes, ½ the noodles, ½ the ricotta, ½ zucchini planks and repeat. On the final layer add the remaining tomatoes and sprinkle with vegan cheese if using.
Cover the dish with foil and bake for 15 minutes. At that point remove the foil and bake an additional 20-30 minutes more or until zucchini is tender and tomatoes are bubbling. Allow to cool slightly before cutting and serving.