By Melissa Berg
I found a recipe like this one on HappyHerbivore.com, and I thought to myself, “I can do that. Better.” Haha! A few tweaks here and there, a few adjustments, and it tastes (and smells) great! Enjoy 🙂
Prep Time: 20 minutes | Cook Time: 45 minutes | Yields: 12 servings
16 Whole Wheat Lasagna Noodles
14 ounce firm tofu
20 ounce marinara Sauce
14 ounce artichoke hearts
4 cup fresh spinach
3 cup Dairy Free Mozzarella Cheese
Lay first layer of lasagna noodles in a casserole dish.
Drain tofu. Once drained, put in food processor with marinara sauce, artichoke hearts, and 1 cup of spinach. Process until thoroughly mixed.
Add tofu mixture on top of the layer of lasagna noodles. Then add 1 cup of spinach, then 1 cup of dairy-free cheese.
Repeat this process until the last layer, then spread remaining tofu mixture, spinach, and cheese. Top with one last layer of lasagna noodles.
Heat oven to 350 degrees. Once heated, put lasagna in the oven for 35-40 minutes. Let cool 5 minutes before serving.
Serve with vegan Parmesan, fresh spinach salad, and garlic bread, and a vegan red wine.