Tofu Spinach Lasagna (Vegan!)
(Serves 4-6)
Lasanga
9 lasagna noodles
2-3 handfuls of spinach
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)
Tomato Sauce

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.
Serve, eat, enjoy.
  1. targaryenxvx reblogged this from fruitandtea and added:
    i made this not too long ago! so good
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    I’m just going to keep posting recipes of the awesome vegan goodness Robert and I make on the daily. Indulge in...

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