Well, I’m alive.
And little M and I are in the midst of a raging head cold that Jonathan is just getting over.
Thankfully, however, our colds didn’t keep us from enjoying this little bit of deliciousness. Lasagna. Yummmmmmmo.
Whoever said vegan lasagna wasn’t as good as non-vegan cheesy lasagna was wrong–verrrry wrong.
You know what I like about this lasagna? It’s red and green–perfect for the Christmas season. I have never had lasagna for Christmas dinner before, but we just might have to make that a new tradition.
Well folks, the time is nearly 11 pm over here, and little M is finally drifting off to sleep. Jonathan is setting up the vaporizer, so maybe we can get some sleep tonight. If you think about it, would you say a prayer for us that little M would feel better? Thanks so much! G’night!
Vegan Tofu Spinach Lasagna
- large mixing bowl
- 9 inch x 13 inch baking dish
- 15 lasagna noodles I used whole wheat
- 1/2 onion minced
- 5 oz 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
- Cook lasagna noodles according to package instructions to al dente.
- Saute finely chopped onion with several tablespoons of water in a saucepan until onion is clear, or nearly so.
- Thaw frozen spinach by either warming it on the stove, or in a microwave for 1 minute, 30 seconds.
- 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.
- Spread a thick 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).
- Serve hot.
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