Vegan Fried Lasagna

INGREDIENTS

• 6 Lasagna pasta sheets
• 1/2 a block (about 8 oz.) Extra firm tofu
• 2 Cloves Garlic
• 2 Tbsp. Nutritional yeast
• 2 tsp. Olive oil
• 2 Tbsp. Lemon juice
• 1/2 tsp. Salt
• Pinch of black pepper
• 1 C. Almond milk or other non dairy milk
• 1 tsp. Apple cider vinegar
• 1 C. Bread crumbs, vegan
• 1/2 tsp. Parsley, dried
• 1/2 tsp. Oregano, dried
• 1/2 tsp. Garlic powder
• Oil for frying if using traditional frying method
  

INSTRUCTIONS

1. Boil the lasagna sheets according to package directions. Once they are done, drain and let cool for a few minutes so you can handle them.
2. While the lasagna sheets are cooking, make the vegan ricotta. Squeeze some of the liquid out of the tofu over the sink. I like to put mine in a paper towel and squeeze it. Getting a lot of the liquid out. Don't worry if it crumbles. 
3. Add the tofu, garlic, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor. Pulse in the food processor until everything comes together and it is smooth, but with a little texture still, so it looks like ricotta. 
4. ......
5. ......
6. Get full recipe >> CLICK HERE

Share this post