RISOFU 

VEGAN

LASAGNA

TOFU RICOTTA

INGREDIENTS

  • 14 oz. firm tofu, drained & pressed

  • 1 tbsp. lemon juice

  • 1 tbsp. dried basil

  • 3 tbsp. nutritional yeast

  • 1 clove garlic, minced

  • 1 tbsp. olive oil

  • salt & pepper to taste

INSTRUCTIONS

  1. Place all ingredients in a food processor. Blend until smooth.

  2. Set aside.

ITALIAN RISOFU MEAT

INGREDIENTS

  • 12 oz. ground Risofu

  • ½ cup. cooked quinoa with spinach

  • 2 tbsp. Italian seasoning

  • 1 tsp. salt

  • ½ tsp. black pepper

  • 1 tbsp. garlic powder

  • 1tbsp. olive oil

INSTRUCTIONS

  1. Mix everything except the olive oil together well.

  2. Heat olive oil in a sauté pan over medium-high heat.

  3. Break Risofu into small pieces as you add it to the oil. Brown well.

ASSEMBLE THE LASAGNA

INGREDIENTS

  • 1 large zucchini

  • 24-30 oz of your favorite tomato sauce

  • 1 box no-boil lasagna noodles

  • 1 cup almond mozzarella cheese

  • 1 oz. vegan parmesan cheese

INSTRUCTIONS

  1. Mix everything except the olive oil together well.

  2. Heat olive oil in a sauté pan over medium-high heat.

  3. Break Risofu into small pieces as you add it to the oil. Brown well.

  1. Slice one large zucchini the long way, to make planks.

  2. Start with a square baking dish. Preheat oven to 350 degrees

  3. Place a small layer of your favorite tomato sauce (24-30 oz.’s) at the bottom of the baking dish.

  4. Place 3 no-boil noodles on top of sauce.

  5. Place the Italian Risofu mixture down next.

  6. Top with 3 no-boil noodles and press down.

  7. Top with another layer of tomato sauce.

  8. Make a layer of zucchini.

  9. Top zucchini with tofu ricotta mixture.

  10. Add another layer of sauce.

  11. Place 3 more no-boil noodles.

  12. Place all the leftover sauce on top.

  13. Cover with a layer of plastic wrap or baking paper. Cover that with foil.

  14. Place in pre-heated oven for 40 minutes.

  15. Take out, unwrap, and add almond mozzarella cheese and vegan parmesan cheese on top and return to oven for 10-15 minutes.

  16. Let lasagna rest 10 minutes before cutting.

You can also make this for anybody with regular ricotta cheese, mozzarella and parmesan cheese!

Morini Brands non-GMO and organic compliant ingredients are tested by third-party accredited laboratories.

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