Growing up with an Italian grandmother, we had lasagna at practically every gathering. Just about everyone loves it…but it doesn’t love us back with all that cheese!
This recipe is adapted from Chef Del Sroufe and it even fooled my father. He knew there probably wasn’t cheese in it but said that I could make it again.
…Which means it’s good coming from him!
- Prep Time: 20m
- Cook Time: 1h 30m
- Total Time: 2h
- Category: Dinner
- 9 lasagna noodles, cooked according to package instructions (you could also use the whole box)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (sub 3 tablespoons granulated garlic)
- 2 pkg (10-oz each) frozen spinach, thawed and drained well
- 1 pkg (12-oz) extra firm silken tofu
- 1 pkg (1 lb) extra firm tofu
- 1/2 c nutritional yeast
- 1/2 tsp. black pepper
- 1/4 c dried basil or Italian seasoning
- 1 tbsp. salt, to taste
- 4 c tomato sauce
- Preheat oven to 350 degrees.
- Heat a skillet over medium flame. Add the onions and garlic and sauce until the onions are translucent, 7-8 minutes, adding splashes of water to keep from sticking.
- While onions cook, place the tofu into a medium mixing bowl and mash with a potato masher, or by hand, until the mixture resembles ricotta cheese.
- Add the sautéed onion mixture and the remaining ingredients. Adjust seasoning to taste. Set aside.
- Cover the bottom of a 9x13in baking dish with one third of the tomato sauce. Place a layer of noodles over the sauce.
- Spreak half the tofu mixture over the noodles.
- Spoon 1/2 the remaining sauce over the tofu mixture, then top with another layer of noodles.
- Top with the remaining tofu mixture, another layer of noodles and the remaining tomato sauce.
- Cover the pan with aluminum foil and bake covered for 1 hour and 30 minutes.
- Let sit for 10 minutes before serving.