Who doesn't love lasagna? The simplicity of this recipe will make you love it even more! It's an easy dish to throw together on a weeknight, and super appealing for a weekend spent with friends. They'll think you slaved over a hot stove for hours! It’s okay. We won't tell.
1 8-ounce box whole-wheat or brown rice lasagna noodles, prepared
12 ounces extra firm silken tofu
24 ounce jar of your favorite marinara sauce
8 ounces vegan mozzarella, shredded
4 ounces fresh baby spinach, chopped
small can sliced black olives (optional)
Wrap the tofu in a clean kitchen cloth and place a large heavy object on top. Allow to rest for 10 minutes, forcing the excess water out of the tofu.
Meanwhile in a large pot of salted water, cook the lasagna noodles al dente, according to package directions. Rinse immediately with cold water, pat dry with a clean towel, and lay flat on a plate until you're ready to assemble the lasagna.
In a medium bowl, using a potato masher, mash the tofu into small pieces. Add the marinara sauce and stir to combine.
Line the bottom of a 8 x 8 inch baking dish with a thin layer of marinara mixture.
Now you're ready to start building your lasagna by layering the rest of the ingredients. First, add a single layer of lasagna noodles. Next, grab a fistful of chopped spinach and sprinkle a layer over the noodles, then add a layer of sauce, and a few sliced olives if using. Finish with a sprinkling of mozzarella. Begin again with the next layer of noodles and continue until you have three full layers, finishing with a layer of marinara and a sprinkling of mozzarella.
Bake covered at 350° for 50 minutes. Remove foil and return to the oven for an additional 10 minutes.
Let stand 10 minutes before serving.
Serves 4 to 6
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