No one turns down lasagne, and, with this recipe, your guests will ask for seconds.
This recipe can be found on page 42 of Soak Your Nuts: Karyn’s Conscious Comfort Foods Cookbook.
Yields 12 servings
- 11⁄2 pounds extra-firm tofu, drained
- 11⁄2 teaspoons nutritional yeast flakes
- 11⁄2 teaspoons ground cumin
- 1⁄2 cup olive oil
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1⁄2 yellow onion, chopped
- 1 tablespoon chopped garlic
- 2 pounds frozen spinach, thawed and squeezed dry
- 2 tablespoons tamari (optional)
- 12 to 15 whole wheat lasagna noodles
- 4 cups Tomato Sauce
- 1⁄2 cup shredded soy mozzarella cheese
- Preheat the oven to 350 degrees F.
Crumble the tofu into a medium bowl with your hands. Sprinkle with the nutritional yeast and cumin. Mix well. Set aside.
- Heat the oil in a large skillet on medium heat. Add the bell peppers, onion, and garlic. Cook and stir for 5 minutes, or until the onion is translucent.
- Add the tofu mixture. Cook and stir another 10 minutes, or until golden brown. Set aside. Cook the spinach and tamari in a medium saucepan on medium heat just until heated through. Set aside.
- Cook the lasagna according to package directions until al dente. Drain. Set aside.
- Pour 11⁄2 cups of the Tomato Sauce into a 13 x 9-inch baking pan. Layer 4 or 5 noodles in the pan. Spread all of the tofu mixture onto the noodles.
- Layer another 4 or 5 noodles on top of the tofu mixture.
- Pour 1 cup of the Tomato Sauce over the noodles. Spoon the spinach mixture evenly over the Tomato Sauce.
Layer the remaining 4 or 5 noodles over the spinach mixture. Pour the remaining 11⁄2 cups of the Tomato Sauce over the noodles. Sprinkle the soy cheese over the
- Cover the lasagne with aluminum foil.
- Bake for 30 minutes. Let sit for 15 to 30 minutes before serving.