I am new to most vegan products and had always been afraid to try tofu because the texture seemed weird and I never knew how to prepare it or what to expect as far as taste. So the first time I bought it I decided to try it in way that was similar to something I already knew; ricotta cheese. So I found this recipe and added it to this lasagna and it turned into one of my favorite recipes!
Gluten free lasagna noodles (I used this)
Red pasta sauce
1 – 14 oz can diced tomatoes
salt & pepper
For vegan ricotta (recipe from Create Mindfully):
1 – 16 oz package of tofu
Cook noodles according to package directions. Mix ingredients for tofu ricotta, set aside.
In a large cast iron skillet, add olive oil and chopped onion and garlic. Cook for a few minutes then add whole jar of pasta sauce. Add in lasagna noodles, helping them break apart into bite sized pieces during transfer. Mix all together and let simmer on low heat for a few minutes.
Next, add in tofu ricotta a spoonful at a time, followed by can of tomatoes. Stir together with a fork to mix well. Let flavors blend for a few minutes on low heat, stirring frequently.