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

Ingredients
16 Whole Wheat Lasagna Noodles
14 ounces firm tofu
20 ounces marinara Sauce
14 ounces artichoke hearts
4 cups fresh spinach
3 cups Dairy Free Mozzarella Cheese (like Miyoko’s)

Directions

Lay the first layer of lasagna noodles in a casserole dish.

Drain tofu. Once drained, put in a food processor with marinara sauce, artichoke hearts, and 1 cup of spinach.

Process until thoroughly mixed.

Add the 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 the remaining tofu mixture, spinach, and cheese. Top with one last layer of lasagna noodles.

Heat oven to 350 degrees. Once heated, put the 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.