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!
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
