Vegan Lasagna with Red Pepper “Ricotta”

Ingredients:

• 1/2 a box of no-boil lasagna (4 portions)
• 3.5 cups spaghetti sauce (homemade or jarred)
• 2T Nutritional Yeast
• Red Pepper “Ricotta”
  • 1 block of firm tofu, drained
  • 1/4 cup nutritional yeast
  • 1 red bell pepper, diced
  • 3 garlic cloves, chopped
  • 2t Italian seasoning
  • 1t onion powder
  • 1t garlic powder
  • 1t salt
  • 1/2t ground black pepper

Directions:   Preheat the oven to 400F.

1. To make the ricotta: place everything in a food processor and process until crumbly/texture of ricotta.  If the ricotta seems a little dry while processing you can add water a teaspoon at a time to loosen up the mixture. 
2. To make the lasagna: in an 8×8 glass baking dish layer the lasagna starting with sauce, noodles, ricotta, sauce, noodles.  You should have 4-6 layers and should end with sauce.  Sprinkle with the nutritional yeast and cover with aluminum foil. 
3. Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend. 
4. Once out of the oven let the lasagna cool for 5-7 minutes.  Then enjoy!