Super Easy Vegan Lasagna
Makes 8 servings. Enjoy this cholesterol- and dairy-free meal which also boasts tons of filling fiber and cancer-fighting nutrients. Top this dish off with fortified nutritional yeast for a cheesier flavor and for added vitamin B12.
2 lbs firm tofu (2 packages “produce-style” tofu, packed in water
1/2 cup nutritional yeast
1/3 cup Vegenaise (or nayonaise, optional)
1 Tbsp dried basil
1 Tbsp dried oregano
4 cloves garlic, chopped
2 tsp sea salt
1 – 29 oz jar marinara sauce, store bought or homemade PLUS 1 – 14 oz jar tomato sauce, mix both together
1 lb uncooked lasagna noodles
1 pint size package mushrooms or 15 button mushrooms, sliced
1-2 cups grated carrots (optional)
1 – 16 oz bag chopped frozen spinach, thawed OR 1 box fresh baby spinach, rinsed
Directions: Preheat oven to 375˚F. Mash together tofu, nutritional yeast, Vegenaise, garlic, oregano, basil and salt in a mixing bowl. Coat the bottom of a 9×13 pan with sauce mixture (about ½ cup) followed by a layer of lasagna noodles, overlapping noodles slightly. Spread 1/3 of the spinach, mushrooms, and carrots over the noodles. Add 1/3 of the tofu mixture and another layer of lasagna noodles. Add a layer of sauce, enough to cover the noodles, and then continue to add layers of noodles, spinach and tofu, sauce and veggies until the layers reach the top of the pan. The final layer should be noodles covered in sauce. Top with vegan parmesan substitute or nutritional yeast and a sprinkle of oregano and basil. Cover tightly with aluminum foil and bake for 75 minutes. Leave covered and let set for 15 minutes before serving.