Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 16 ounces baby bella mushrooms (sliced and caps removed)
  • 1 batch tofu ricotta
  • Salt and pepper
  • 1 1/2 (25 ounce) jars marinara sauce
  • 3 tablespoons nutritional yeast ((optional))
  • 6 gluten free lasagna noodles

Instruction

  • Preheat oven to 375°.
  • Heat olive oil in a large pan on medium heat. Add onions and cook about 2 minutes.
  • Add mushrooms. Cook until onions are translucent and mushrooms are tender.
  • Add salt and garlic. Cook 30 seconds longer.
  • Pour 1 cup marinara sauce in a 7 1/2" x 9 1/2" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
  • Spread 1/3 of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
  • Spread 1/2 of the mushroom mixture on top.
  • Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce.
  • Spread 1/3 of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
  • Spread the rest of the mushroom mixture on top.
  • Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
  • Spread last 1/3 of tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
  • Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°, then uncover and cook uncovered 10 minutes.
  • Let rest 10 minutes.