Vegan Spinach-Mushroom Lasagna

9 (brown rice) lasagna noodles
3 cups tomato sauce
Soy Parmesan or black olives if desired

Filling:
3 garlic cloves, chopped
.5 tbsp olive oil
6-10 fresh mushrooms, sliced
.5 cup vegetable broth
5 cups spinach
2 tsp. onion powder
2 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
1 pkg. firm tofu
2 tbsp. nutritional yeast (adds a cheesy taste)
1 tsp salt

9x9 pan

Heat oven to 350.
Boil the lasagna noodles until al dente (I do it while I wilt the spinach).
Sauté the mushrooms, olive oil and garlic over medium heat for 3 minutes and add the broth. Then add the spinach in bunches until all 5 cups are well-wilted. Mix in the spices.

Drain the tofu and crumble it into the spinach and mushroom mixture. Mix the spinach and tofu well, adding the nutritional yeast a little at a time. You may want to blend part of the mixture with an immersion blender or in a food processor...

Spread half of the tomato sauce on the bottom of a 9x9-inch pan. Place a layer of noodles over the sauce, using three cooked noodles and leaving a little space in between them (trim the noodles if you need to). Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes--you can take off the foil for the last 5 minutes if you like. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

You can double the recipe to use a bigger pan and feed a whole crowd.
This lasagna is a great way to introduce people to tofu and in a huge hit with "non-health food" grown ups and kids.






Number of Servings: 9

Recipe submitted by SparkPeople user CABRA1.