Awesome Tofu Lasagna

3 stalks celery
1 large onion
1 poblano pepper
2 jalapenos
8 oz mushroom (~9 medium)
12 oz frozen spinach
1 block organic extra firm tofu
1 cup cooked green lentils
2/3 cup cooked chopped green beans
2.5 cup cooked chopped broccoli
2 tbsp nutritional yeast
2 cans tomato sauce (~3.5 cups)
1 large can whole peeled tomatoes, chopped, drained
fresh basil (i use about 10 leaves from my garden)
10 whole wheat lasagna noodles

spices: oregano, onion powder, sea salt, rosemary, crushed red pepper, paprika (all to personal taste)

can substitute any vegetables you want. can also add cheese if desired (but trust me it is delicious without it.)

drain and press tofu for at least 20 minutes while prepping vegetables. (this removes excess liquid.) also boil lasagna noodles while prepping vegetables and set aside.

chop and prep all vegetables, defrost frozen vegetables, remove stems and chop to desired size.

in a large skillet steam celery until starts to soften. add onion and mushrooms and sautee (no oil) until most moisture leaves the vegetables then set aside to cool. at this time i also drain excess tomato juice from whole peeled tomatoes (i save it for use in other dishes), and chop tomatoes removing stems.

in a large bowl crumble tofu and season VERY well with onion powder, salt, rosemary, oregano, fesh basil, paprika, crushed red pepper. be sure to taste it as it takes quite a bit for tofu to take on flavor. it will intensify a little when cooked.

after tofu is tossed with seasonings i start to add in the vegetables, a little at a time, continuously stirring to make sure all is evenly distributed with tofu.

spray caserole dish (i use a large rectangular one) with cooking spray and put a light layer of tomato sauce on bottom of dish. then place first layer of noodles. on top of noodles spoon about 1/2 tofu vegetable mixure and compact down onto noodles. cover with 1 tbs nutirional yeast. then spread lentils on top.

on top of the lentils i season a little more with spices used earlier in tofu mixture, then spread lightly with tomato sauce.

layer the rest of the noodles. on top of noodles i spread a little more tomato sauce followed by the rest of the tofu mixture, and pack down. i use the rest of the tomato sauce to dirzzle over the top, and remaining 1 tbs of nutritional yeast.

cook covered about 30-35 minutes at 350f. remove foil and let bake another 15 minutes. you can add bread crumbs if desired at this point.

let sit about 5-10 minutes before cutting/serving.

Serving Size: makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user KELLEN99.