116 ozpacakage firm tofu I used the high-protein tofu from Trader Joe's
3tbspnutritional yeast
1/2cupfresh basil
1tbsp dried oregano
2lemons juiced
1/2tspsalt
Instructions
Preheat oven to 375 degrees.
Prepare the tofu ricotta by adding all the ingredients into the food processor. Blend until creamy and well combined.
Prep the bottom of a baking dish (9x12 will work) by adding about 1/2 cup marinara sauce to the bottom of the pan and 2 tbsp water. Spread it around evenly.
Add a layer of 4 lasagna noodles (or however many you can fit). Next, add about 2 tbsp of ricotta cheese to each noodle. Add some marinara sauce and spread around - be generous. Add another layer of pasta and repeat this process until you run out of ricotta cheese.
Top with vegan parmesan and cover with foil. Bake for 40 minutes covered and 15 minutes uncovered.
Serve and enjoy!
Notes
I used about 1.5 jars of marinara sauce (25 oz each).