One box o’ Lasagna NoodlesFilling:
15oz pack Firm Tofu
1 cup frozen chopped Spinach
½ cup Nutritional Yeast
½ tsp crushed Rosemary
¼ tsp Salt
Sauce:
½ Yellow Onion
4 large Garlic Cloves
2 TB Canola Oil
1 ½ TB Basil (I had fresh basil on hand)
1 TB Italian Seasoning (or equal parts Oregano & Thyme)
¼ tsp Cayenne Pepper
½ tsp Sugar
Pinch of Salt
6.5 oz can sliced Mushrooms
2 cans (29oz each) Tomato Sauce
Sauce -- Chop onions and garlic, then sauté in canola oil until tender. In mixing bowl, mix tomato sauce, basil, oregano, thyme, cayenne pepper, sugar, salt, mushrooms, onion & garlic. Set aside.
Filling -- In a separate mixing bowl, use a potato masher to mash tofu (supposed to resemble Ricotta Cheese). Mix in nutritional yeast, rosemary, spinach and salt.
Filling -- In a separate mixing bowl, use a potato masher to mash tofu (supposed to resemble Ricotta Cheese). Mix in nutritional yeast, rosemary, spinach and salt.
Arrange -- Use a 9x13 inch glass baking dish. Pour half the tomato sauce mix into bottom of dish. Arrange 3 lasagna noodles side-by-side. Use half lasagna noodle to fill in empty portion. Spoon tofu filling and spread evenly. Arrange another layer of noodles. Spoon another spread of tofu filling. Arrange layer of noodles. Pour remaining tomato sauce on top. Tightly cover dish with foil. Bake for 30 minutes, then remove foil and bake for another 30 minutes. (Optional: sprinkle top with bread crumbs or nutritional yeast)
