Growing up, my mom’s lasagna was my favorite dish. It wasn’t anything fancy, but whenever she made it, my family and I would have “family time” at the dinner table. So, it’s kind of a sentimental dish. As a teenager I started making my own healthier version, and now I’m making my own vegan & gluten free version. I’ve been working on this recipe for a couple of months, trying to get all the measurements and taste right. I think I’ve gotten it down by now and I could probably make this lasagna in my sleep.
1 box gluten free & vegan no boil lasagna noodles
2 24 oz jars your favorite vegan pasta sauce
2 cups frozen chopped spinach
1/4 cup onions, chopped
1/4 cup vegan mozzarella cheese (optional)
1 7 oz. container firm tofu, drained
1/4 tsp salt & pepper
pinch red pepper flakes (optional)
3 tbsp unsweetened plain almond milk or fav. non-dairy milk
2 tbsp nutritional yeast
1/2 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 350 F.
In a large bowl add the drained tofu and mash with a potato masher. Then, add all of the tofu ricotta ingredients. Set aside.
In a saute pan, drizzle with olive oil and saute the chopped onions until softened and translucent. Once softened, add in the frozen spinach. Cook the mixture until the spinach is thawed.
Now, to start layering. In a baking dish drizzle about 1/2-1 cup of the pasta sauce on the bottom of the dish and spread until the bottom is well coated. Layer 3 lasagna noodles on the bottom. Next, spread 1-1/2 tablespoons of the tofu ricotta on each noodle. Then, spread about 1/4 cup of the spinach/onion mixture over the ricotta mixture and noodles. Lastly, top with about 1/2 cup pasta sauce, making sure every noodle is coated. Repeat for the second layer, using all of the spinach/onion mixture for the second layer.
For the third layer use the last 3 noodles, and spread the rest of the ricotta mixture over the noodles. Top with the remaining pasta sauce, make sure that every noodle is coated, this is especially important for the top layer. Lastly, top with vegan cheese, which is optional.
Bake the lasagna for 1 hour uncovered. After the hour is over, make sure the top layer of noodles are done. I put mine back in for another 10 minutes.
Once completely done, remove from oven and let sit for at least 30 minutes to cool and set.