This recipe comes from “The Uncheese Cookbook” by Joanne Stepaniak but I added Zucchini because we have so much! This is one of my sure fire recipes, absolutely divine and cholesterol free!
- Have ready:
- 4 Cups Marinara Sauce
- 1 thinly sliced Zucchini
- 1/2 Cup Vegan Parmesian Cheeze
- 4 Cups Tofu Ricotta (I use sprout tofu and blend it with Italian Parsley and a teaspoon of shoyu or salt
- Mozzarella Cheeze Sauce:
- 1 cups water
- 1/4 Cup fresh lemon juice
- 1/4 Cups nutritional yeast flakes
- 3 T tahini
- 3 T quick-cooking rolled oats
- 2 T arrowroot or cornstarch
- 1/4 cup fresh diced onion
- 1/2 tsp salt
- 15 Gluten free Tinkyada Lasagne noodles
To make a mozzarella cheeze sauce, place the Mozzarella Cheeze sauce ingredients in a blender and process until the oas are finely ground and the sauce is completely smooth. Set aside.
Cook the lasagne noodles according to package. Drain, rinse with cold water and drain again.
Pre-heat the oven to 350F.
Place 1/2 cup marinara sauce over the bottom of an oiled 9″ x 13″ pan. Layer in 1/3 of the lasagne noodles, slightly overlapping them. Spread with 1/2 of the Tofu Ricotta. Layer sliced Zucchini. Drizzle on 1/3 of the mozzarella cheeze sauce. Then layer on the next 1/3 of the noodles. Top with half of the remaining marinara sauce. Layer on the remaining hald of the Tofu ricotta, layer sliced Zucchini and another 1/3 of the mozzarella sauce. Top with the remaining noodles and the rest of the marinara sauce. Drizzle the top wiith the remaining mozzarella cheeze sauce and sprinkle with the Parmesian.
Bake for 45 mins. (If some of the ingredients have been prepared ahead of time and are cold, add 5-10 mins to the baking time.) Let stand for 10 mins before serving.