Lasagna

Ingredients

• 4 tablespoons plus 2 cups water, divided
• 2 small zucchini, sliced
• 1 onion, diced
• 2 garlic cloves, minced

Tofu Ricotta

• 2 (14 ounce) container firm tofu
• 1 cup nutritional yeast
• 6 tablespoons oat milk
• 4 teaspoons dried oregano
• 3 teaspoon onion powder
• 3 teaspoon garlic powder
• 2 teaspoon dried basil
• 2 teaspoon salt
• some black pepper

Instructions

In large bowl, combine the tofu, nutritional yeast, milk, oregeno, onion powder, garlic powder, basil, salt and season to taste with peper.

Using a potato masher, break down the tofu and stir until everything is combined and the mixture is smooth. Stir in additionl milk, by the tablespoon if you need more moisture. Add sauce

Note You can use a food processor.

Layer Lasagna

• preheat oven to 375
• In a 8x10 glass pan layer noodle, tofu mixture, zuchini slice
• cook for 50 minutes

Notes

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