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Vegan Lasagna Recipe
1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and drained well
Sauce (combine)
2 28 to 32 oz jar spaghetti sauce (no meat or cheese)
Filling:
1 to 2 pounds medium tofu, drained, but do not squeeze out the water. Put tofu in food processor or blender to mix. You want it about the consistency of cottage
cheese so you may need to add some soy milk to thin.
Add the following:
soy milk (as needed--see above)
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. dried basil
1/8 tsp. garlic powder
(or as much spices as you want--taste and decide)
Preheat oven to 350°F.
To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next, spoon 1/2 of the tofu
mixture over noodles and top with all of the spinach (if using), add 1 cup of the sauce. Repeat. Press down firmly. Spoon remaining sauce over noodles, making
sure noodles are entirely covered. I put the noodles in three rows going down and one row across the top. This makes cutting easy, just put a sharp pancake turner
between the rows of noodles and cut. The noodles you lay across the top are too long, just break off about an inch or two of the noodle. I use the extra broken
pieces to add to the top layer as there is never enough noodles as for the other two layers.
Bake 40 minutes, covered. Uncover and bake 20 minutes.
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