Red “Meat” Lasagna

A hearty, plant-based take on the classic red lasagna, packed with rich marinara, creamy tofu ricotta, and a crispy cashew topping. This version is full of flavor while being lighter on the waistline!
Portions:6
Preparation Time: 25 minuten
Cooking Time:40 minuten
Share on Facebook Recept afdrukken

Equipment

  • 8-inch (20-cm) or 9-inch (23-cm) square baking dish, Oven

Ingrediënten

  • 1 recipe “Meaty” Marinara
  • 12 lasagne noodles prepared according to package directions
  • 1 recipe Tofu Ricotta
  • 2 tablespoons 15 g nutritional yeast
  • 2 tablespoons 14 g ground cashews or walnuts

Instructies

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Spread a thin layer of marinara sauce at the bottom of a square 8-inch (20-cm) or 9-inch (23-cm) baking dish.
  • Add 3 lasagne noodles in a single layer.
  • Spread another layer of sauce, followed by a layer of Tofu Ricotta.
  • Repeat the layers until all ingredients are used, ending with ricotta and sauce on top.
  • Sprinkle with nutritional yeast and ground cashews.
  • Bake, uncovered, for 30 to 40 minutes, until the top begins to brown and the noodles are tender.
  • Let the lasagna rest for at least 15 minutes before cutting to ensure clean portions.

Notes / Tips / Wine Advice:

Serving Tip:
Let the lasagna rest before slicing to keep portions intact. Serve with a fresh green salad and garlic bread for a complete meal.
Wine Advice:
A medium-bodied red wine, such as Sangiovese or Chianti, pairs beautifully with the rich marinara and tofu ricotta.

Nutritional Information

Calories: 420 kcal | Carbohydrates: 56 g | Protein: 56 g | Fat: 12 g | Fiber: 7 g | Sugar: 6 g | Salt: 1.3 g
————————————————————————————————–
Recipe Category Casserole / Main Dish / Pasta
Country Italian
Holliday: Christmas
Season: Winter
Diets Vegan
Translate »