Vegan Lasagna - Plant-Based On A Budget | Recipe Cloud App

Ingredients

• 2x
• 3x
• ▢ 12 lasagna noodles (standard size, enough for 3 layers)
• ▢ 2 Tablespoons of olive oil
• ▢ 1/2 of a large yellow onion, diced
• ▢ 1 small zucchini, diced
• ▢ 1 cup of sliced button mushrooms
• ▢ 4 cloves of garlic, roughly chopped
• ▢ 6 ounces of fresh spinach
• ▢ 32 ounces of super-firm tofu, patted dry and cut into chunks for easy blending
• ▢ 1/4 cup of unsweetened, plain soy milk
• ▢ 2 Tablespoons of lemon juice
• ▢ 1 teaspoon of dried basil or 1 tablespoon of minced fresh basil leaves
• ▢ 2 teaspoons of salt
• ▢ 5 cups of marinara sauce (store-bought or homemade), divided
• ▢ Fresh basil leaves, for garnish (optional)