“If you want to, you can add some Tofurkey crumbles to the marinara sauce. Your omnivore friends will have no idea that it is vegan!” says Beth Ann Senderak. This recipe from Diana Glaizer of Denver makes about 12 servings.
Ingredients
1½ 12-ounce blocks firm organic tofu, drained
1 10-ounce package organic frozen spinach, thawed and drained
1 tablespoon garlic powder or 1-2 cloves fresh organic garlic, chopped
1 teaspoon sea salt and fresh ground black pepper
1 teaspoon oregano
cup nutritional yeast flakes
2 tablespoons organic olive oil
1½ 24-ounce jars organic marinara sauce1 package organic whole wheat no-boil lasagna noodles
1 package Daiya shredded vegan mozzarella
Directions
Preheat oven to 450 degrees.
Put tofu into food processor or bowl. Add spinach, garlic, salt, pepper, oregano, yeast flakes and olive oil. Pulse or mix by hand in bowl until well mixed and smooth, scraping sides of bowl. Add seasonings to taste.
Spray a 13-by-9-inch glass pan with olive oil and cover it with a thin layer of marinara. Spread tofu “ricotta” mixture on the noodles and lay them on top of marinara. Sprinkle a third of the Daiya mozzarella on top of that. Repeat all of these layers again twice to make 3 layers.
Cover with foil and bake for 40 minutes. Remove from oven, uncover and bake an additional 15-20 minutes.
