This is soooo good, it's a sin not to make it. My biggest gripe with "vegetable" lasagnas is that they tend to be crunchy. Here is my version of a vegan, non-crunchy lasagna. Enjoy!
9 pieces of lasagna noodles
2 bunches of fresh spinach, de-stemmed
1 1/2 pkg. (16 oz) firm tofu, drained
1/4 c. nondairy milk (coconut or almond)
3 cloves garlic, minced
1-2 T. fresh lemon juice
3 T. fresh basil (about 30 leaves)
2 t. fresh oregano (or 1 t. dry)
1 1/2 t. salt
pepper to taste
1-2 jars of sugar free marinara sauce
2 medium zucchini, thinly sliced
1/2 c. shredded v. cheese (Daiya)
Preheat oven for 350 degrees.
Steam spinach until cooked, about 5 minutes. Drain and set aside.
Cook lasagna noodles according to package directions and set aside in a single layer on tin foil.
Thinly slice zucchini and set aside.
Place tofu, milk, garlic, lemon juice, basil, oregano, salt and pepper in a food processor or blender and blend until smooth. An immersion blender works great for this too. Add cooked spinach and pulse a few more times.
Cover bottom of an 11x17" baking dish with a thin layer of marinara sauce, then a layer of three lasagna noodles, follow with a third of the tofu-ricotta mixture, and a layer of zucchini (about half of the zucchini). Repeat with sauce, noodles, tofu, and zucchini. Then sauce, noodles, tofu-ricotta, then a thin layer of sauce. Top with shredded vegan cheese and place in the oven for 40-45 minutes. Let cool 10-15 minutes and enjoy!
Variations: Add meatless crumbles to your sauce for more texture and body.
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