Vegetable Lasagna With Basil Ricotta | Recipe Cart | Recipe Cart

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion (diced)
• 4 garlic cloves (minced)
• 1 cup finely chopped zucchini
• 3/4 cup finely chopped red bell pepper
• 1 cup chopped mushrooms
• 1/3 cup fresh basil leaves (chopped, plus more for garnish)
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• 1 1/2 cups marinara sauce of choice or Fiery Arrabbiata Sauce
• 6 to 8 individual no- boil or oven- ready lasagna sheets (see headnote)
• Basil Ricotta or 2 shredded vegan mozzarella or other cheese (recipe follows)
• 1 cup chopped spinach or shredded Tuscan (lacinato) kale
• 1/2 cup shredded vegan mozzarella (for finishing (optional))
• 1 14 oz block extra-firm tofu
• 1/4 cup nutritional yeast
• 2 garlic cloves (roughly chopped)
• 2 tbsp white or yellow miso paste
• 3/4 tsp onion powder
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp Freshly cracked black pepper
• 1 tbsp extra-virgin olive oil
• 15 fresh basil leaves
• 1 1/2 tsp grated lemon zest
• 3 tbsp fresh lemon juice