This delicious lasagna is guaranteed not to stay in the dish very long.

Sauce:

2 26 oz bottled spaghetti sauce

½ onion diced

2 cloves of garlic minced

½ red bell pepper diced

1 zucchini diced

1 Tbs oil

Filling

1 lb x-firm tofu drained and mashed

1 cup frozen spinach thawed

½ cup cashew

1 cup water

2 Tbs nutritional yeast flakes

½ cup vegan cream cheese

1 Tbs onion

1 tsp salt

1 clove garlic

1 lb lasagna noodle, uncooked (I used DeBoles Organic Jerusalem Artichoke Flour lasagna noodles)

2 cups vegan mozzarella cheese, shredded, optional (I used Daiya vegan cheese)

Dried parsley to garnish

Some veggies I used:


Sauteing veggies for spaghetti sauce


Mixing veggies with spaghetti sauce


Mixing creamy sauce with tofu and spinach


Assembling lasagna


Uncooked assembled lasagna

Preheat oven 375 degrees. In a skillet on medium heat sauté onion, garlic, red bell pepper, and zucchini until tender. Add spaghetti sauce and set aside.

In another bowl place mashed tofu and spinach. Place water, cashew, cream cheese, onion, garlic, salt and nutritional yeast flakes in a blender or food processor and blend until creamy. Mix into tofu and spinach.

Place a thin layer of spaghetti sauce in the bottom of a casserole dish. Cover sauce with uncooked noodles about 4 leaving space for noodles to expand. Cover noodles with tofu mixture, then dribble a thin layer of sauce over the tofu mixture. Next cover with noodles, then tofu mixtures then place a layer of sauce, then a layer of noodles, then sauce. You may place the mozzarella cheese and sprinkle dried parsley to garnish. Bake for 45 minutes covered with foil, to make sure noodles are cooked then uncover for 10 minutes. Finish Product:






Also Try:
Quick and Easy Curried Chickpeas
Vegan Cheesy Potato Bean Casserole
Gluten-Free Tofu Nuggets