Vegan Fried Lasagna
Creamy tofu ricotta filled lasagna noodle pockets coated in bread crumbs and herbs. Air fried, baked or oil fried. Dip them in marinara sauce!
Servings: 2
Ingredients
- 6 Lasagna pasta sheets
- 1/2 a block (about 8 oz.) Extra firm tofu
- 2 Cloves Garlic
- 2 Tbsp. Nutritional yeast
- 2 tsp. Olive oil
- 2 Tbsp. Lemon juice
- 1/2 tsp. Salt
- Pinch of black pepper
- 1 C. Almond milk or other non dairy milk
- 1 tsp. Apple cider vinegar
- 1 C. Bread crumbs, vegan
- 1/2 tsp. Parsley, dried
- 1/2 tsp. Oregano, dried
- 1/2 tsp. Garlic powder
- Oil for frying if using traditional frying method
Instructions
- Boil the lasagna sheets according to package directions. Once they are done, drain and let cool for a few minutes so you can handle them.
- While the lasagna sheets are cooking, make the vegan ricotta. Squeeze some of the liquid out of the tofu over the sink. I like to put mine in a paper towel and squeeze it. Getting a lot of the liquid out. Don't worry if it crumbles.
- Add the tofu, garlic, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor. Pulse in the food processor until everything comes together and it is smooth, but with a little texture still, so it looks like ricotta.
- Once the lasagna sheets are cool enough to handle, take one sheet at a time, pat it dry if they are still wet. Place the lasagna sheet flat on a plate and spread the whole sheet with about 1-2 Tablespoons of the tofu ricotta mixture. Evenly spread it, making sure it is not too thick.
- Then, fold one side of the lasagna sheet to the center, then fold the other side over that. Make sure to press down the end and seal as much as possible. Repeat with all the lasagna sheets.
- Next, add the almond milk and apple cider vinegar to one bowl, whisk and let sit for a minute so it curdles slightly.
- In a separate bowl, add the bread crumbs and dried herbs. Stir to combine.
- Now, take one folded lasagna and dip into the almond milk mixture, then put in the bowl of bread crumbs and coat completely pressing the bread crumbs all over both sides and the ends. Repeat with all of the folded lasagna.
- To fry in the air fryer, place the lasagnas in the air fryer (I did 2 at a time so they fit flat in a single layer), spray the tops with non stick spray, air fry at 400 degrees for 7-9 minutes. Flip them halfway through. Cook until they are brown and crispy.
- Or you can bake at 375 degrees for 15-20 minutes, start seam side down, spray the tops with non stick spray, flip halfway through. Until brown and crispy.
- If you want use the traditional frying method, I recommend freezing the lasagna for about 15-20 minutes before frying, so they don't explode, then heat about 1/2 an inch of oil in a pan. Fry them seam side down first. Fry for 1-2 minutes on each side or until brown and crispy all over.
- Serve immediately with your favorite marinara sauce!
Notes
This makes 6 fried lasagnas. I usually serve 3 per person, so this is recipe is enough for 2 people.