Name: Spinach Mushroom Lasagna
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 9 servings
Ingredients: 0.5 pound mushrooms (fresh, sliced); 1 teaspoon garlic (chopped); 2 tbsp water; 2 jar tomato sauce (24-oz, or your favorite pasta sauce); 9 null lasagna noodles (uncooked (regular lasagna noodles NOT no-boil noodles)); 10 ounces frozen spinach (chopped, thawed and drained); 1 pound firm tofu (or extra-firm, not silken!); 1 teaspoon salt (optional); 2 tbsp nutritional yeast (adds a cheesy taste); 1.5 teaspoon oregano; 0.5 teaspoon garlic powder; 1 teaspoon basil; 0.5 teaspoon rosemary (crushed); 0.125 teaspoon cayenne pepper; null null vegan parmesan (such as my almond parm, optional); null null black olives (sliced, optional)

Instructions

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1

Sauté the mushrooms (0.5 pound) and chopped garlic (1 teaspoon) over medium heat in the water (2 tbsp) until tender; cover between stirring to keep them from drying out. Remove from heat and add the tomato sauce (2 jar).
2

Place the firm tofu (1 pound) and frozen spinach (10 ounces) in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth: salt (1 teaspoon), nutritional yeast (2 tbsp), oregano (1.5 teaspoon), garlic powder (0.5 teaspoon), basil (1 teaspoon), rosemary (0.5 teaspoon), cayenne pepper (0.125 teaspoon). (You may do this without a food processor by using a potato masher on the tofu.)
3

Preheat the oven to 375 degrees.
4

Spread half of the [tomato sauce] in the bottom of a 9×12-inch pan. Place a layer of noodles (3 lasagna) over the sauce, leaving a little space in between them. Spread half of the tofu mixture on the noodles. Cover with another layer of noodles (3 lasagna) and then spread the remaining tofu mixture over them. Top with a final layer of noodles (3 lasagna), and pour the remaining [tomato sauce] over this.
5

Cover the dish tightly with foil, and bake for minutes (30). Then, remove the foil and bake for another minutes (30). Remove from the oven and sprinkle with [vegan parmesan] or cheese and [sliced black olives] if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.