CONTENTS:
VEGAN RICOTTA FILLING:
2 cups firm tofu, crumbled
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pepper and salt to taste
FOR TOMATO SAUCE:
1 can (28 oz) crushed tomatoes
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
Pepper and salt to taste
FOR LASAgna SETUP:
12 lasagna noodles, cooked al dente
Vegan mozzarella cheese, grated (optional)
OPTIONAL GARnish:
Chopped fresh basil or parsley
