Ingredients:
You'll need a food processor for the blending. This lasagna is incredible! J ate a whole big slice one day and was saying, "ummm" the whole time. He's my biggest fan in the kitchen ;) Enjoy!
8-12 lasagna noodles (depending on how many layers you want
1 jar of organic spaghetti sauce
1 tub firm tofu
1/2 onion
3 cloves of garlic
fresh basil (1 whole container)
1/8 cup of pine nuts (they are expensive, I used cashews and it was great)
olive oil
vegan parmesan or nutritional yeast (I used nutritional yeast and it was deliciously "cheesy"!)
vegan mozzarella (optional)
2 TBL tahini (arrowhead mills works great)
1 Pckg of frozen spinach (or two c. or so of fresh)
2-3 portabellas
Directions:
1. Drain tofu.. get as much water out as you can.
2. Dice 1/2 onion, press garlic cloves, cut mushrooms, and sauté in olive oil until soft.
3. Add tahini and stir.
4. Crumble up tofu and add to mixture.
5. While that's cooking, make the pesto. Put basil, nuts, olive oil, and some vegan “parmesan” OR NUTRITIONAL YEAST) into the food processor, blend until smooth. (btw, this turns out to be an awesome pesto on it's own).
6. Add mixture to tofu.
7. Thaw out the spinach in the microwave, and get as much water out of it as you can.
8. In a 9x13 baking pan, lay four noodles across. Spread 1/2 of tofu/mushroom mixture and 1/2 of spinach in layers. Coat the with generous helping of sauce.
9. Repeat.
10. End with layer of noodles, topped with sauce, shredded "cheese" or, top layer can be sauce and nutritional yeast.
11. Bake for 45 minutes at 400F
12. Let it cool for a while before serving.
