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Vegan Lasagna - Plant-Based On A Budget
Ingredients
- 2x
- 3x
- ▢ 12 lasagna noodles (standard size, enough for 3 layers)
- ▢ 2 Tablespoons of olive oil
- ▢ 1/2 of a large yellow onion, diced
- ▢ 1 small zucchini, diced
- ▢ 1 cup of sliced button mushrooms
- ▢ 4 cloves of garlic, roughly chopped
- ▢ 6 ounces of fresh spinach
- ▢ 32 ounces of super-firm tofu, patted dry and cut into chunks for easy blending
- ▢ 1/4 cup of unsweetened, plain soy milk
- ▢ 2 Tablespoons of lemon juice
- ▢ 1 teaspoon of dried basil or 1 tablespoon of minced fresh basil leaves
- ▢ 2 teaspoons of salt
- ▢ 5 cups of marinara sauce (store-bought or homemade), divided
- ▢ Fresh basil leaves, for garnish (optional)
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