Vegan Tofu Spinach Lasanga
Ingredients
- 15 lasagna noodles (I used whole wheat)
- 1/2 onion (minced)
- 5oz frozen spinach
- 1 box firm tofu (14 ounces)
- 1 box extra-firm tofu (14 ounces)
- 1 1/2 tablespoon McKay's vegan chicken seasoning
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon nutritional yeast flakes
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/2 cup Daiya mozzarella vegan cheese (divided in half)
- 1 jar vegan marinara (24 ounces)
Directions
Step 1 | |
Cook lasagna noodles according to package instructions to al dente. | |
Step 2 | |
Saute finely chopped onion with several tablespoons of water in a saucepan until onion is clear, or nearly so. | |
Step 3 | |
Thaw frozen spinach by either warming it on the stove, or in a microwave for 1 minute, 30 seconds. | |
Step 4 | |
Place tofu in mixing bowl, and crumble with a fork. Add chicken seasoning, Italian seasoning, nutritional yeast flakes, garlic powder, salt, lemon juice, and about 1/2 of the Daiya cheese to tofu in mixing bowl. Mix well. Then add your thawed spinach and sauteed onions. Mix again. | |
Step 5 | |
Spread a thin layer of marinara sauce on the bottom of a 9.5 X 16 in baking dish. I used my pyrex 3 quart oblong casserole dish. Place 3 lasagna noodles lengthwise, side by side. Layer noodles, sauce, and tofu mixture, repeating about 5 times. Top with remaining half of Daiya mozzarella. Cover dish with aluminum foil and bake at 350 degrees F for about 20 minutes. Remove cover and broil for about 1-3 minutes (or just until your Daiya cheese has started to melt). | |
Step 6 | |
Serve hot. |