Lasagna:
White Sauce:
2 cans white beans
1 cup (more if needed) non dairy milk
1/3 cup pureed pumpkin
3 tbsp nutritional yeast
1/2 tsp garlic powder
salt and pepper to taste (make sure you taste it before adding to the lasagna to make sure it is salty enough/ flavoured how you like)
Tofu Ricotta:
1 1/2 cups crumbled medium/firm tofu
3 tbsp nutritional yeast
1/4 tsp garlic powder
salt and pepper to taste (make sure you taste it before adding to the lasagna to make sure it is salty enough/ flavoured how you like)
1 box oven-ready lasagna noodles (you won’t need them all)
1 cup mixed veggies such as greens, carrots, bell peppers (lightly cooked ahead of time)
Layer lasagna making sure the noodles have sauce on either side of each noodle layer so they cook properly. I layered mine like this: sauce, noodles, sauce, ricotta, veggies, sauce, noodles, sauce, ricotta, noodles, sauce, cheese. Seems like a lot of layers but you don’t want it too thin! And it shrinks down as it cooks. Cover with foil or a glass lid and bake at 375 F for 30 minutes. Then, uncover and bake for another 20. Let sit a few minutes before cutting and serving.
