Vegan Fried Lasagna
INGREDIENTS
INSTRUCTIONS
- 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
- 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.
- 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.
- 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.
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