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Ingredients

1 (12 ounce) package fresh mushrooms, sliced 1 onion, chopped 1 (28 ounce) can tomato sauce 1 (28 ounce) can diced tomatoes 1 tablespoon Italian seasoning 1 (8 ounce) package whole wheat lasagna noodles, dry 1 (16 ounce) package frozen chopped spinach, thawed and drained 1 (16 ounce) package soft tofu 1 (16 ounce) package firm tofu ¼ cup unsweetened almond milk ¼ cup lemon juice, or to taste ½ teaspoon garlic powder

Nutrition Info

287.7 calories carbohydrate: 37.1 g cholesterol: : - fat: 8.5 g fiber: 7 g protein: 21.4 g saturatedFat: 1.2 g servingSize: - sodium: 689.4 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Preheat the oven to 350 degrees F (175 degrees C).
Squeeze as much water out of the spinach as possible.
Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.
Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.
Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

1 9x13-inch lasagna

A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.