A healthy vegan pesto lasagna made with tofu ricotta, zucchini, and cherry tomatoes.
Preheat oven to 350F. Bring a medium pot of water to a boil. Add the lasagna noodles and cook until al dente. Drain then rinse with cold water. Set aside.
Cut the zucchini and squash lengthwise into 8-10 slices using a knife or mandolin. Slice the cherry tomatoes in half lengthwise. Heat a tablespoon of oil in a large skillet over medium heat. When hot, add the tomatoes and zucchini together. Sprinkle with 1/4 teaspoon of salt (optional). Cook for 6-8 minutes, or until the zucchini is almost translucent and tender. The cherry tomatoes should release the majority of their juices. Reserve the liquid.
For the tofu ricotta: combine all of the ricotta ingredients in a food processor and pulse until crumbled. Alternately, use your hands to break down the tofu for a more chunky texture.
Place 1/4 cup pesto at the bottom of an 8x11 (or similiarly sized) baking dish. Top with three cooked noodles. Top with 1/4 cup pesto and half of the tofu ricotta. Layer half of the zuchinni and yellow squash side by side (see pictures for reference). Top with half of the cherry tomatoes. Repeat one more time, then top with 3 more cooked noodles. Top with the reserved tomato liquid and 1/4 cup pesto.
Cover with foil and bake for 30 minutes. Remove from oven and let rest for 10 minutes before slicing and serving. Enjoy!
*I recommend not using no-boil lasagna noodles. This recipes works a lot better with regular lasagna noodles because it isn't super liquid-y.
*Use your favorite pesto for this recipe. I use my creamy avocado pesto because it's flavorful and hearty.