A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.

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  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Squeeze as much water out of the spinach as possible.

  • Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.

  • Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.

  • Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

Cook's Notes:

You can use any premade sauce to save time.

Nutrition Facts

288 calories; 8.5 g total fat; 0 mg cholesterol; 689 mg sodium. 37.1 g carbohydrates; 21.4 g protein; Full Nutrition