Categories: dinner, vegan

Ingredients

• 1 box frozen chopped spinach, thawed, pressed and drained
• 14 ounces soft tofu, drained, pressed and squeezed
• 3 cloves garlic, minced
• 1 teaspoon dried minced onion
• 1/4 cup silken tofu
• 1/2 cup grated parmesan cheese or soy parmesan substitute, divided
• Salt and freshly ground pepper
• 2 jars (26 ounces each) marinara sauce
• 1 package (9 ounces) no-boil lasagna noodles
• 16 ounces mozzarella cheese or soy mozzarella, grated
• Parsley (optional)

Directions

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, combine spinach with soft tofu, garlic and onion. Add silken tofu, ¼ cup parmesan cheese, salt and pepper.

3. In a 9×13 inch pan lightly coated with nonstick spray, pour a bit of marinara sauce to cover bottom of pan.

4. Lay 4 of the lasagna noodles in bottom of pan, overlapping slightly.

5. Spread half of the tofu mixture over top, covering completely.

6. Sprinkle ¾ cup mozzarella cheese over tofu and then pour about 1 cup marinara sauce over top: repeat layers. On the final layer, use only 3 noodles, then the remaining sauce and then top with a sprinkling of mozzarella cheese and some of the parmesan cheese.

7. Cover with foil and bake 45 minutes. Remove foil and then cook another 15 minutes, or until bubbly. Serve topped with extra Parmesan cheese and fresh parsley if desired.

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