Lasagna with Cashew Tofu Ricotta
Makes 8 Servings
Preheat the oven to 350 F. Boil lasagna noodles, then drain and rinse with cold water.
Combine tofu, cashews, basil, and lemon juice in a food processor or blender and process until smooth.
Layer in a lightly oiled lasagna pan: pasta sauce, 3 cooked noodles, and tofu-cashew mixture. Repeat with another layer of sauce, 3 more noodles, and tofu-cashew mixture.
Top with more sauce, the remaining 3 noodles, and remaining sauce. Bake uncovered for 20-30 minutes.
Per serving (1/8 of recipe)
Protein: 13 g
Carbohydrate: 34 g
Sugar: 9 g
Total Fat: 10 g
Calories from Fat: 33%
Fiber: 3 g
Sodium: 339 mg