• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Add some lentils to it even better!

• 1 (9-ounce) package of no-boil lasagna noodles (about 15 sheets)
• 1 pound Brussels sprouts, shredded
• 1 tablespoons olive oil
• 1 tablespoon high-quality balsamic vinegar
• 1 tablespoon vegan butter (or olive oil)
• Tofu Ricotta Cheese
• 1 (14-ounce) block of extra-firm tofu
• 1/4 cup nutritional yeast
• 1 tablespoon mild yellow or white miso paste
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1 1/4 teaspoons kosher salt + more to taste
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 small lemon (half of the zest and all of the juice
• Garlic Béchamel Sauce
• 1/4 cup vegan butter
• 1 cup diced yellow onion (about 1 medium onion)
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 (13.5) ounce can “lite” coconut milk
• 1 cup unsweetened nondairy milk (almond milk, oat milk, etc.)
• 1 1/4 teaspoons kosher salt
• 1/4 tsp freshly grated nutmeg
• Freshly cracked black pepper to taste
• 1/2 cup vegetable broth or water (as needed)
• 16 ounces cremini or button mushrooms
• 8 ounces shiitake mushrooms, stems removed
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 1 1/2 tablespoons fresh thyme leaves
• 1 teaspoons kosher salt + more to taste
• Freshly cracked black pepper to taste
• 1 tablespoon mild yellow or white miso paste
• 1 cup shredded vegan cheese (such as mozzarella)
• Garlic Béchamel Sauce (recipe follows)
• Tofu Ricotta (recipe follows)

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