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25Ingredients
105Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 leek (large, white and light green parts, chopped)
- 1/2 medium red onion (chopped into ½-inch pieces)
- 1 fennel bulb (chopped into ½-inch pieces)
- 2 carrots (slice into thin rounds)
- 8 oz. cremini mushrooms (stemmed and halved)
- 1 zucchini (sliced into ¼-inch thick half moons)
- 12 cherry tomatoes (left whole)
- extra-virgin olive oil (for drizzling)
- sea salt
- freshly ground black pepper
- 23 oz. extra firm tofu (drained and patted dry)
- 1/4 cup nutritional yeast
- 1 lemon
- 2 Tbsp. extra-virgin olive oil
- 1 garlic clove
- 1 tsp. oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. sea salt
- freshly ground black pepper (to taste)
- 1/2 cup fresh basil (loose-packed)
- 12 lasagna noodles
- 24 oz. marinara (store-bought or Homemade)
- 1 chopped kale (packed cup)
- 2 cups mozzarella cheese (smoked, grated)
- basil (sliced, for garnish, optional)
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Reviews(2)
Jamie DeMore 3 years ago
Absolutely delicious! Actually used gluten free green lentil noodles and I was pleasantly surprised!