1/2 package of firm tofu (must be firm! no soft or silken!)
2 tbsp nondairy milk
1 clove garlic, chopped
10 basil leaves, minced
1/2 tsp salt
2-3 cups tomato sauce (recipe below)
1 28 oz can crushed tomato
1 medium sized roma tomato, chopped
1/2 yellow onion
1/2 cup chopped basil
8 cloves garlic, chopped
1 stalk celery, finely chopped
1 bay leaf
1 tsp oregano
2 tsp chopped fennel seeds
salt and pepper to taste
1 tbsp olive oil
Directions for Tomato Sauce
Pour olive oil into a large pan over a medium heat.
Add onion and garlic. Cook until onion and garlic are gold in color.
Mix in the celery and tomato. Cook for 10-12 minutes.
Stir in the bay leaf, basil, oregano, fennel seeds, and seasoning.
Bring to a boil. Let simmer for 25-30 minutes, stirring occasionally.
Cool for 3-5 minutes before incorporating it into the lasagna.
Directions for Lasagna
Preheat oven to 350 degrees F
Cook lasagna noodles in a pot of boiling water until they are soft. Drain and set aside.
Place tofu, nondairy milk, garlic, basil, and salt in a blender or food processor. Blend until your tofu “ricotta” is mostly smooth and creamy, but still has body.
Transfer the mixture into a large bowl and mix in the chopped spinach.
Cover the bottom of an 8x8 baking dish with a thin layer of tomato sauce. Cover with a layer of noodles, followed by half of your spinach-tofu-ricotta. Continue in the same order. End with the remaining noodles, covered with the rest of the tomato sauce.
Bake for 40 to 45 minutes, or until hot and bubbling.