Editor's Note: Alright, this is one of my FAVORITE dinners. I loved lasagna growing up as a kid, and it was one of the first recipes I tinkered around with once going vegan. I've tried many recipes, but this one is my favorite.
- 2-3 c. spaghetti sauce (make your own or find vegan sauce)
- 1 lb. dry lasagna noodles
- 2 lbs. firm tofu, drained
- 2 Tbsp. garlic, minced
- 1/4 c. basil, chopped
- 1 Tbsp. fresh oregano, chopped OR 1 1/2 tsp. dried
- 1/2 tsp. salt
- black pepper
- 2 lbs. fresh spinach, de-stemmed and washed
If the lasagna noodles need to be cooked before use, do this first, following the instructions on packet, and then set them aside to cool slightly. It's a good idea to cook with a tablespoon of oil, to prevent them from sticking together.
Place tofu in a bowl and mash with a potato masher or your fingers. Combine with garlic, basil, parsley, oregano, salt, and pepper.
Preheat oven to 400.
Ladle a bit of the warm sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.
Place lasagna noodles in the pan to form a single layer. If necessary, break noodles to fill gaps.
Sprinkle 1/3 of the tofu mixture on the noodles, then lay out 1/3 of the spinach on top of that. Cover with tomato sauce.
Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of tofu to garnish the top.
Cover with foil and bake for 30 minutes, until the sauce is bubbly. Let cool slightly and serve.
Snagged from The Veggie Table.