Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan lasagna: ricotta’s revenge. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan Lasagna: Ricotta’s Revenge is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Vegan Lasagna: Ricotta’s Revenge is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook vegan lasagna: ricotta’s revenge using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Lasagna: Ricotta’s Revenge:

1. Make ready 1 box lasagna noodles
2. Take 1 quart pasta sauce
3. Make ready 1 tbsp olive oil
4. Prepare 1 lb extra firm tofu
5. Make ready 1 cup spinach leaves
6. Take 2 clove garlic
7. Make ready 1 small onion
8. Make ready 8 oz mushrooms
9. Make ready 1/3 cup olives, sliced
10. Take 8 Vegan Mozzarella (i like daiya)
11. Make ready 1 salt & pepper
12. Prepare 1 fresh Italian herbs (recommended)
13. Get 1 fresh tomato (recommended)

Steps to make Vegan Lasagna: Ricotta’s Revenge:

1. Preheat oven to 400. Boil noodles al dente according to package directions, or use no boil I won’t judge you. These next steps can be done simultaneously: while your water is boiling, start the saute, while that’s cooking down make the ricotta and it’ll go pretty fast.
2. Saute onion a few minutes over medium heat, add 2 cloves garlic, black pepper. Add sliced mushrooms, turn heat to medium-low, add pinch of salt and cover. Saute until mushrooms become opaque and drop their (delicious) liquid, about ten minutes. Uncover, turn the heat up to medium high and reduce liquid, about five minutes. If you get any stuck to the pan, deglaze with balsamic. Add olives at the end. If you have any fresh Italian herbs, add them too!
3. Make tofu ricotta. Drain tofu and add to food processor or blender. Add spinach and 2 cloves garlic. Blend quickly while slowly adding olive oil. You’re not trying to liquefy it, just a few seconds should do.
4. Build the lasagna. In a 9x13ish baking pan or large cast iron skillet, add olive oil and thin layer of pasta sauce. Lay down one layer of noodles, top with tofu ricotta. Another layer of noodles, add mushroom saute. I like to throw a little sauce in that layer bc i don’t want it to be too dry in the middle. Top with another noodle layer, then dump the rest of the sauce on top. Cover and bake at 400 for 20 minutes.
5. Uncover and top with your favorite vegan pizza cheese (I like daiya). Fresh tomato slices also heavenly. Really anything you’d top a pizza with, you’re going to like here. Bake another 10-15. Let it cool at least ten minutes before serving.
6. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food vegan lasagna: ricotta’s revenge recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!