Page 36 - Vegan

Dinner

METHOD

Preheat the oven to F and make sure you have a large or medium baking dish handy.

1. Add chopped onion and mushrooms to a large sauté pain and sauté with either olive oil or water
until soft.

. Add the chopped bell pepper and zucchini and let veggies saut for appro - mins.

3. Add the kale and marinara sauce and diced tomatoes. Saute for a few more minutes until the sauce
is evenly heated. Remove from heat.

4. Crumble tofu into a medium size bowl and add Italian seasoning, black pepper, garlic powder,
nutritional yeast, salt, and lemon juice and mix together well.

5. Grab your lasagna sheets - if you need to cook them, follow instructions on the box.

6. Now it is time to layer! Start by adding sauce to the baking dish, then add a layer of noodles.
Crumble tofu ricotta on top and generously cover with sauce. Repeat steps until you have used
everything (should be three layers). When you come to the last noodle layer, cover with remaining
tofu and sauce and place vegan cheese on top - we put a good sprinkle of nutritional yeast on top but
you could use any type of vegan cheese you want.

. Bake for appro mins. Remove from the oven and serve hot or let cool and portion out into
airtight containers and store in the fridge. You can also freeze this lasagna too. It is a great dish for
meal prepping.

36