I had a go to spinach lasagna I made for years using ricotta. It took me awhile of vegan cooking to realize you can use tofu as a substitute for many dairy products. It may not sound appealing, but don’t knock it until you try it! This tastes nothing like tofu and everything like a hearty and filling lasagna! Fresh herbs like basil, oregano, and garlic take it to the next level, though I only used fresh basil this time around. I love this recipe because it keeps really well so that you can pack tasty lunches for the rest of your week 🙂
-1 box no boil whole wheat pasta
-8 oz tomato sauce
– 1/2 tsp garlic powder
– 1 tsp dried oregano
– 4 Tbs nutritional yeast
-Handful fresh basil
-Tofu, firm, 8 oz drained
-4 oz frozen, thawed, drained spinach
-1/2 tsp nutmeg
-1/2 tsp black pepper
-1 large zucchini
-optional vegan cheese (my favorite is the chao original, but I only had 1 slice left!)
First put your tofu in a bowl and crumble it into small pieces. Then add pepper, nutmeg, nutritional yeast, garlic powder, and cooked drained spinach to make your “ricotta” layer.
Then pour some tomato sauce into the bottom of your baking dish and place a single layer of no-boil noodles on top. Then spread about half of your tofu spinach layer. Next place another layer of noodles, then more tomato sauce, fresh basil, dried oregano, and crushed red pepper. Next thinly slice your zucchini lengthwise to make a layer of zucchini noodles to lay flat across your lasagna noodles. Then add another layer of wheat noodles. Spread the rest of your tofu/spinach layer on, and then top with your final layer of noodles. Pour sauce liberally along with more dried herbs, nutritional yeast, and optional vegan cheese for melting.