1/2cupDaiya mozzarella vegan cheesedivided in half
1jar vegan marinara24 ounces
Instructions
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.
Notes
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