While staying with my friend Julia in Seattle last week, I decided to make lasagna. Not only did it have home-made noodles, it was completely vegan! Very exciting. It turned out well, and I'm excited for my future lasagna exploits.
adapted from All Recipes
1 jar tomato sauce
6 fresh lasagna noodles
1 package firm tofu
1 package soft tofu
1/2 t salt
1/2 t black pepper
2 T. olive oil
1 package fresh spinach
1. Heat oven to 375 F.
2. Place the olive oil and the spinach into a skillet over medium heat, and stir until all spinach is limp and dark green.
3. Place all tofu, salt, pepper, and spinach into a bowl. Mash tofu with fork, and mix all together until desired consistency (mix less if you like texture in your sudo-ricotta layer, or mix more if you like smooth ricotta like in manicotti)
4. Place a layer of tomato sauce in a 9x13 plan. Then place a layer of three noodles across, then all the tofu mix. Alternate another layer of sauce, noodles, and top with more sauce.
5. Place in oven, and bake for 50 mins.