A pasta bake that mimics lasagna but is easier to make. It omits all the unhealthy layers of cheese. Yes, I know...that is everyone's favorite part. But trust me...tofu ricotta adds a creamy cheesy flavor. You just can't go wrong. It is a household favorite. Throw in some chopped spinach or other veggies of choice and you have a simple quick dinner that fills you up and leaves you with yummy leftovers for the next day.
If you don't want to make the tofu ricotta you can buy some premade vegan ricotta at the store. I just find vegan ricotta to be super expensive and homemade can be made for just a couple dollars.
1 cup tofu ricotta
1 32 oz jar pasta sauce or homemade veggie packed pasta sauce
1 lb (16 0z) whole wheat, gluten-free, or organic pasta of choice
1 cup veggies or greens to layer in such as chopped spinach, zucchini, eggplant, squash, etc.
nutritional yeast, for topping, optional
fresh basil for topping, optional
Preheat oven to 350˚
Cook your box of pasta according to package directions just to al dente.
Using a 9x13" pan layer the bottom with a thin layer of sauce to prevent noodles from sticking. Add 1/2 of your noodles to the pan and spread to make a layer across the pan. Spread on 1/2 of your tofu ricotta over noodles. This doesn't have to look pretty or perfect. Later on 1/2 of your chopped veggies. Cover with 1/2 of your sauce. Repeat this again with the other 1/2 of your noodles, other 1/2 of ricotta then veggies. Top with remaining sauce. Sprinkle on the nutritional yeast - as much or as little as you want.
Bake uncovered for 30 minutes.
When you take it out of the oven sprinkle on some fresh chopped basil.
Who wants to bother with laying out all those noodles when you can just toss in some whole wheat or gluten-free noodles and move on. The quicker the recipe...the sooner we eat!
Don't you just love pasta? What is your favorite pasta recipe?