This is one of my favorite recipes. So incredibly flavorful. I’ve made it many, many times and it has even passed as a “very delicious lasagna recipe” among my non-vegan/non-vegetarian friends and family. That seems to be a pretty good test…will my meat-eating friends and family (the ones who are extremely hesitant to stray from their diets) return for second helpings of my dishes?? With this dish, it has been a definite “YES”. Best part, the preparation and cooking time are super quick. Hope you enjoy!
- 1 1/2 jars of your favorite pasta sauce
- 1 (16 ounce) package no-boil lasagna noodles (I use Delallo Organic Whole Wheat No-Boil Lasagna)
- 1 package of silken tofu
- 2 heaping tablespoons of miso paste (I use Westbrae Mellow Brown Rice Miso Soybean Paste)
- 2 tablespoons of nutritional yeast
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh basil
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- ground black pepper to taste
- 2 packages frozen chopped spinach, thawed and drained
- Preheat the oven to 400 degrees Fahrenheit
- Place the tofu block in a large bowl. Add the miso, nutritional yeast, garlic, basil and parsley. Add the salt and pepper and mash all of the ingredients together. Mix well.
- Assemble the lasagna: Spread 1/2 cups of the sauce in the bottom of a 9×13 inch lasagna baking pan. Arrange a single layer of lasagna noodles, sprinkle 1/2 of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu (Sometimes, I choose to add other tasty veggies to this layer — depending on my preference, I may add mushrooms, zucchini, squash, and/or roasted red peppers also). Next spoon 1 1/2 cups sauce over the veggies, and top it with another layer of the noodles. Then sprinkle another 1/2 of the tofu mixture over the noodles, top the tofu with 1 cup sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the remaining sauce.
- Cover the pan with foil and bake for 30 minutes.