One of my favorite things about this is how easy it is to make. It’s one of my favorite meals to serve to meat and cheese eaters (carnivores). Sometimes I wait to see if they can even tell it’s meatless.
Above all, is that it is so healthy. Between the tomatoes, spinach, and the tofu, it’s packed with good-for-you stuff! And it’s very low fat – OK, the EVOO has a little, but it’s non-saturated.
(BTW, this calls for rice noodles, to cut our the gluten, but if you’re not gluten-sensitive, you can use regular pasta.)
• 1/2 lb Fresh mushrooms, sliced
• 2 ts Olive oil (EVOO)
• 2 26-oz jars of spaghetti sauce (or your favorite sauce)
• 9 Rice lasagna noodles
• 10 oz Frozen chopped spinach, thawed
• 1 lb Tofu
• 1 ts Salt
• 2 tb Nutritional yeast
• 1 1/2 ts Oregano
• 1/2 ts Garlic powder
• 1 ts Basil
• 1/2 ts Rosemary, crushed
• 1/8 ts Cayenne pepper
• Soy Parmesan
Begin by boiling enough water for the noodles
Heat the EVOO until very warm, but not hot enough to smoke.
Sauté the mushrooms in the olive oil until tender; remove from heat
Add the spaghetti sauce to the oil & mushrooms
Put the Noodles into boiling water
Preheat the oven to 375 degrees
Place the tofu and thawed spinach in the food processor and process briefly.
Add the remaining ingredients–except the noodles–to the processor and blend until smooth.
Spread half of the sauce in the bottom of a 9×12-inch pan.
Place a layer of noodles over the sauce.
Spread half of the tofu mixture on the noodles.
Cover with another layer of noodles
Spread the remaining tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Remove the foil and bake for another 25 – 30 minutes, until the top is bubbly.
Remove from the oven and sprinkle with soy parmesan.
NOTE: The lasagna cuts better if you allow it to cool for a few minutes before serving. (As if you can wait that long!)
Serves 8 – or 4 if they’re really hungry!