The best thing about lasagna is that you can cook once, but eat many times! Cut into squares, lasagna freezes and reheats perfectly for those days when you don’t feel like cooking.
Ingredients
- 1-2 tbsp cooking oil (olive or canola)
- 2 cups sliced mushrooms
- 1-2 cloves of garlic, peeled and chopped
- 2 24 oz jars of spaghetti sauce
- 9 lasagna noodles (regular, not no-boil
- 10 oz frozen chopped or cut spinach (thawed and drained)
- Vegan parmesan cheese (optional)
Filling Ingredients
- 14 oz of extra-firm tofu (pressed)
- 1 tsp salt
- 1-1/2 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp nutritional yeast
- 1/8 tsp cayenne pepper
Instructions
- Preheat oven to 375 degrees.
- Sautee mushrooms and garlic in cooking oil over medium heat until mushrooms are soft.
- Remove from heat and mix in the two jars of spaghetti sauce.
- Add the filling ingredients to a food processor and process until smooth.
- In a 9×12 baking dish, add half of the spaghetti sauce to the bottom of the pan.
- Spread half of the filling onto three lasagna noodles and place them onto the sauce with a little space between them.
- Spread the remaining filling onto three more lasagna noodles and place those in a layer on top of the first three.
- Place three more noodles on top of the second layer.
- Pour the second half of the spaghetti sauce on the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for another 30 minutes.
- If you want to add the vegan parmesan cheese, do this 5 minutes before the end of the cooking process so it melts.
- Allow 15 minutes for the lasagna to cool before serving.
