The Lasagna alla Karina is easy and… full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.
PrintLasagna alla Karina
Ingredients
For the tofu ricotta (inspired by the Whole Foods recipe):
- 1/2 package extra-firm tofu, drained
- 2 teaspoons tahini
- 2 cloves garlic, chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- 2 teaspoons lemon juice
- 2 tablespoons chopped basil
- Pinch black pepper
For the sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 1/2 cup vegetable broth
- 1 1/2 cup TVP (I like Bob’s Red Mill)
- 2 24-oz jars of your favorite marinara sauce
- 2 tablespoons basil, chopped
For the assembly:
- 1 lb. lasagna sheets, cooked according to package directions
- 1 teaspoon olive oil
- 1 round Miyokos Mozzarella (or your favorite mozz)
- Fresh basil
- Nutritional yeast
Instructions
For the tofu ricotta:
Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.
For the sauce:
In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.
For the assembly:
Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!
Lasagna alla Karina
Ingredients
For the tofu ricotta (inspired by the Whole Foods recipe):
- 1/2 package extra-firm tofu, drained
- 2 teaspoons tahini
- 2 cloves garlic, chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
- 2 teaspoons lemon juice
- 2 tablespoons chopped basil
- Pinch black pepper
For the sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 1/2 cup vegetable broth
- 1 1/2 cup TVP (I like Bob’s Red Mill)
- 2 24-oz jars of your favorite marinara sauce
- 2 tablespoons basil, chopped
For the assembly:
- 1 lb. lasagna sheets, cooked according to package directions
- 1 teaspoon olive oil
- 1 round Miyokos Mozzarella (or your favorite mozz)
- Fresh basil
- Nutritional yeast
Instructions
For the tofu ricotta:
Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.
For the sauce:
In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.
For the assembly:
Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!