1/2cupDaiya mozzarella vegan cheesedivided in half
1jar vegan marinara24 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).
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