Vegan Lasagna with Tofu Ricotta

Ingredients

• 24 oz marinara sauce
• 9 oz package of no-boil whole wheat lasagna noodles
• 1 medium butternut squash
• 2 tablespoons Earth Balance vegan butter at room temperature
• Sea salt
• Black pepper
• 5-6 shallots, chopped
• 1 pound shiitake mushrooms, sliced thinly
• 4 cloves garlic, minced
• 10-15 sprigs thyme
• 1 large handful of fresh sage leaves
• Olive oil
• 2 tablespoons vegan parmesan cheese
• A few leaves fresh basil or parsley
• 14 oz extra-firm tofu
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 scant teaspoon sea salt
• 1/2 teaspoon black pepper
• 1.5 tablespoons extra virgin olive oil
• 10-15 leaves basil
• 1 lemon, zest and juice
• 2 tablespoons vegan parmesan cheese

Instructions

Nutrition (per serving)