Vegan Lasagna

Takes 1 Hour,
Serves 8

Ingredients:

• 1 package (10 ounce) Lasagna Pasta
• 3 tablespoons olive oil + more for drizzling
• 1 onion, diced
• 4 cloves garlic, minced
• 15.5 ounces soft tofu, crumbled
• 7 ounces baby spinach
• ¼ cup + 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1 cup vegan ricotta
• 26 ounce jar tomato sauce
• 2 medium-sized tomatoes, sliced into rounds
• 8 ounce bag shredded mozzarella vegan cheese

Instructions:

1. Bring a large pot of water with 1 teaspoon salt and 1 tablespoon olive oil to a boil. When boiling, add pasta and cook until “al dente” (not overly cooked).
2. In a large skillet or saucepan, add 3 tablespoons olive oil and diced onion. Saute until translucent. Add minced garlic and crumbled tofu. Cook until tofu has become lightly golden, about 7 minutes. Add baby spinach and cook until wilted. Add ¼ cup nutritional yeast and season to taste with salt and pepper.
3. Preheat oven to 350 degrees. To assemble lasagna:
4. Add large spoonful of tomato sauce to bottom of 9×13 inch pan and spread evenly. Arrange ¼ of cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the tofu/spinach mixture over the noodles and spread evenly. Spoon some tomato sauce on top.
5. Add more cooked lasagna noodles. Spoon all of ricotta over the noodles and spread evenly. Spoon more tomato sauce on top.
6. Add more cooked lasagna noodles and spoon the other half of the tofu/spinach mixture over the noodles and spread evenly. Spoon more tomato sauce on top.
7. Add last of the cooked noodles, and top with remaining tomato sauce. Add fresh tomato slices in a single layer, and drizzle with olive oil. Sprinkle vegan mozzarella evenly and top with 2 tablespoons nutritional yeast.
8. Bake in oven for 30-45 minutes, until hot and bubbly. Store leftovers in the fridge and eat within a week. Enjoy!