Vegan Lasagna with Tofu Ricotta

Ingredients

• 12 sheets Lasagna Noodles
• 2 block Extra Firm Tofu
• 2 cup Vegan Mozzarella Shreds
• about 1360 g Tomato Sauce
• about 285 g Spinach
• 1 medium Onion
• 4 cloves Garlic
• 3 tbsp Nutritional Yeast
• 1 tsp Dried Basil
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Bring a large pot of water to a rolling boil. Carefully add the 12 sheets of lasagna noodles and cook for 8-10 minutes until they are al dente. Drain the noodles and set them aside.
2. 2Press the 2 blocks of extra firm tofu to remove excess water. Crumble the pressed tofu into a large bowl. Add the 3 tbsp nutritional yeast, 1 tsp dried basil, 1 tsp salt, and 0.5 tsp pepper to the bowl. Mix thoroughly with a fork until the ingredients are evenly combined and the tofu has a crumbly, spreadable texture.
3. 3Finely dice the 1 medium onion and mince the 4 cloves of garlic. Heat the 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the diced 1 medium onion and minced 4 cloves garlic, and sauté for 3-5 minutes until the onion is translucent and fragrant. Add the about 285 g spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach has wilted completely. Remove from heat.
4. 4Spread 1.5 cups of the about 1360 g tomato sauce evenly over the bottom of a 22.86 × 33.02 cm baking dish. Place 3 sheets of lasagna noodles side-by-side over the sauce. Carefully spread half of the tofu mixture (approximately 1 block's worth) evenly over the noodles, then top with half of the cooked spinach mixture (approximately 142 g) and sprinkle with 1 cup of the 2 cups vegan mozzarella shreds.
5. 5Add another layer of 1.5 cups of the about 1360 g tomato sauce over the vegan mozzarella. Place 3 sheets of lasagna noodles on top of the sauce. Spread the remaining half of the tofu mixture (approximately 1 block's worth) evenly over these noodles, then top with the remaining half of the cooked spinach mixture (approximately 142 g) and sprinkle with 1 cup of the 2 cups vegan mozzarella shreds.
6. 6Place the final 3 sheets of lasagna noodles on top of the vegan mozzarella. Pour the remaining 3 cups of the about 1360 g tomato sauce evenly over the noodles. Sprinkle the remaining 1 cup of the 2 cups vegan mozzarella shreds over the top. Bake in the preheated oven at 190°C for 40-45 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
7. 7Carefully remove the baking dish from the oven. Let the lasagna cool for 10-15 minutes before cutting and serving; this allows the layers to set and prevents the lasagna from falling apart.

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