0 servings
What you need

baby zucchini

cup snow peas

cup cannellini beans

cup marinara sauce

firm tofu

firm tofu

tbsp nutritional yeast

tsp italian seasoning

clove garlic

fresh lemon juice

tsp salt

ground black pepper
Instructions
1 Preheat oven to 375F. 2 Thinly slice the Eggplant lengthwise and chop the Zucchini. Place on a lined baking tray and cook for 20 minutes at 375F. Keep the oven at 375F to cook the lasagna. 3 In the meantime, prepare the Tofu Ricotta. Add all of the Ingredients into a blender or Food Processor and combine until thick and creamy. 4 Once the Eggplant and Zucchini have cooked, prepare the lasagna. In a small oven-safe glass dish, layer the Eggplant (the "pasta") with the Marinara Sauce, Ricotta, Zucchini, Beans, and Peas. Top the lasagna off with one last layer of Eggplant, plus a thick layer of Marinara Sauce and the Ricotta. Add a sprinkle of Italian Seasoning, if desired 5 Bake at 375F for 30 minutes covered, then 20 minutes uncovered. Serve and Enjoy.View original recipe

