2 C sliced artichoke hearts
1 1/2 C sun-dried tomatoes
3 cups spinach
3 mushrooms sliced into small pieced
2 cloves garlic, minced
1 package of Tofu
2 C Tomato sauce (can make your own but I used spaghetti sauce)
Basil, oregano, Italian seasonings, sea salt
1 C Vegan home-made ricotta
1 Tsp nutritional yeast (to sprinkle on top)
Gluten-free pasta layers
1. Pre-heat the oven to 350 degrees.
2. Make the risotta. Pour 1/2 carton of soymilk into a pot. Add lemon juice. Cook until the mixture is all curdled.
3. Cook the pasta layers. Then place 2 on the bottom of your lasagna cooking pan.
4. Chop up all vegetables.
5. Put a layer of tomato sauce onto the pasta layer. Add veggies, ricotta, tofu and seasonings. Do this for each layer. On the top layer, only have tomato sauce, seasonings and sprinkled nutritional yeast.
6. Cook for 45-60 minutes.