I admit, I was skeptical at first about making a lasagna dish without any dairy. When I used to still consume dairy, cheese is what “made” a dish for me. Nowadays when I think back, cheese overpowered everything else and usually made me feel sick afterwards. In this meat, dairy and oil free lasagna recipe, the seasoning and veggies take center stage and boy are they delicious!
1 package of lasagna noodles
1 package of silken tofu
1 onion (diced)
4-5 cloves of garlic
8 ounces of mushrooms (chopped)
2 bell peppers
1 teaspoon of dried basil
1 teaspoon of Italian seasoning
1 tablespoon of nutritional yeast (plus more to sprinkle on top)
½ teaspoon of sea salt
Pinch of red pepper flakes (optional)
Preheat the oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a large pan. Add the mushrooms and cook until the onions become translucent and the mushrooms give up their liquid. Place the mushrooms, onion and garlic into a large bowl, leaving the excess liquid in the pan to cook the peppers in. Chop peppers and place in the pan. Cook peppers for 5-6 minutes, stirring occasionally to ensure peppers don’t stick to the pan. In the bowl with the garlic, onions, and mushrooms, add silken tofu. Tofu should be broken up to resemble ricotta texture. Add nutritional yeast, dried basil, Italian seasoning, sea salt and red pepper flakes to the tofu mix and mix well. Next, begin layering your lasagna. Start with sauce, then noodles, “ricotta” mix, and peppers. Repeat until you have just about reached the top of the lasagna pan, finishing with tomato sauce. Cover with foil and bake for 40-45 minutes. Sprinkle with nutritional yeast, if desired. Let cool and serve.