Whole Food Plant Based : Vegan : Dairy Free : Oil Free
2 Cups Diced Tomatoes
3 Cups Tomato Sauce
3 Cloves Minced Garlic
1 Cup Mix of Diced Sweet Peppers, Mushrooms and Onions
1 1/2 Cups Riced Cauliflower
3 TBSP Italian Seasoning
2 Cups Cheese Sauce (Veg-Cheese or Mac + Crack Sauce)
1 Cup Dehydrated or Sun-dried Tomatoes
350g Firm Tofu
1/4 Cup Lemon Juice
1/4 Cup Apple Cider Vinegar
1 TSP Salt (optional)
Handful of fresh Basil Leaves
12 Lasagna Noodles
Pre-heat oven to 425°F. Line a 9x13 baking dish with parchment paper.
In a sauce pan combine the diced tomatoes, tomato sauce, minced garlic, riced cauliflower and italian seasoning. Simmer this sauce on medium heat while you prepare the rest of the Lasagna.
Bring a large pot of water to boil and cook your noodle. Slightly under cooking them by 1-2 minutes will help your Lasagna to be firmer. Drain and rinse with cool water.
In a food processor or blender combine the tofu, lemon juice, apple cider vinegar and salt. Blend to make a cottage cheese blend.
On the bottom of your baking dish spread out 1 cup of your sauce. Then layer 4 noodles, tofu mix, dehydrated/sun-dried tomatoes, 4 noodles, sauce, dollops of cheese sauce, 4 noodles, sauce, dollops of cheese sauce, and finally the fresh basil.
Bake covered for 45 minutes. Remove cover and bake and additional 15 minutes.